Ingredients
Units
Scale
- 1 cup whole wheat flour or all-purpose flour
- 2 Tbsp Kasturi Methi, crushed between your fingers (dried fenugreek leaves)
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/4 tsp chili powder
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 1/4 tsp ginger garlic paste, optional
- Salt, to taste
- 3 Tbsp yogurt
- 2 Tbsp water, plus 1 Tbsp more if needed
- 1 to 2 Tbsp oil, divided as needed
Instructions
- Add 1 cup whole wheat flour, 2 Tbsp Kasturi Methi (dried fenugreek leaves), 1 tsp coriander powder, 1/2 tsp cumin seeds, 1/4 tsp chili powder, 1/4 tsp garam masala, 1/4 tsp turmeric powder, 1/4 tsp ginger-garlic paste if using, and salt to taste to a mixing bowl. Stir well so the spices and dried fenugreek are evenly mixed.
- Crush the 2 Tbsp Kasturi Methi lightly between your fingers before adding it. This helps release more of its flavour, and it makes a noticeable difference here.
- In a small bowl, whisk together 3 Tbsp yogurt, 2 Tbsp water and 1 Tbsp oil until fairly smooth.
- Pour the yogurt mixture into the flour mixture and start mixing with your fingers or a spoon. Knead everything together into a soft but firm dough. If it feels dry or cracks while kneading, add the remaining 1 Tbsp water a little at a time. You want the dough soft and pliable, but not sticky.
- Knead for about 2 to 3 minutes, then cover the dough with a damp cloth and let it rest for 30 minutes. The resting time makes the dough much easier to roll.
- Divide the dough into 8 to 10 small balls. Flatten one ball between your palms and lightly dust it with flour.
- Roll it out into a thin round. These should be thinner than a regular roti or chapati, but they don’t need to be perfectly round.
- Heat a tawa or heavy griddle over medium to medium-high heat. Place one rolled thepla on the hot pan.
- Cook for about 30 to 45 seconds, or until you see small bubbles forming on the surface. Flip it and cook the other side for another 30 to 45 seconds.
- Flip the thepla another 2 to 3 times, gently pressing the surface with a spatula in places to encourage it to puff. You’re looking for light brown spots and a cooked, flexible centre rather than a dry, crisp flatbread.
- Brush the cooked side with a little of the remaining 1 Tbsp oil, or use butter or ghee if you prefer. Remove from the pan and keep covered with a clean tea towel while you cook the remaining dough.
- Repeat with the remaining dough, keeping the cooked dough covered so they stay soft.
- Serve warm with plain yogurt, pickle, chutney or your favourite curry. They’re also handy for packing into a lunchbox because they hold up well once cooled.
Notes
Prepared, tried, and tested by Preshana
