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In a mixing bowl, combine the whole wheat flour, gram flour, chopped fenugreek leaves, turmeric powder, red chilli powder, coriander-cumin powder, garam masala (if using), salt, and oil.
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Gradually add water little by little and knead the mixture into a smooth and pliable dough. The dough should be soft but not sticky. Let it rest for 15-20 minutes, covered with a damp cloth.
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Divide the rest of the dough into small, lemon-sized balls.
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Take one dough ball, dust it with some flour, and roll it out into a thin, round disc using a rolling pin. Aim for a thickness similar to that of a tortilla or slightly thinner.
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Heat a tava or griddle on medium heat. Place the rolled-out thepla onto the hot tava.
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After a few seconds, you'll notice small bubbles forming on the surface. Flip the thepla and apply a little oil or ghee on the cooked side.
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Cook the other side until golden brown spots appear, applying oil or ghee to the uncooked side as well. Press gently with a spatula to ensure even cooking.
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Serve these warm and flavourful Methi Theplas with yoghurt, pickles, or any curry of your choice for a delightful winter meal.