Ingredients
1 cup whole wheat flour
1/4 cup finely chopped fenugreek (methi) leaves
1 tbsp oil
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste
Oil/ghee for cooking
Method
For the methi thepla
Combine all the ingredients in a deep bowl and knead into a soft dough, using enough water. Cover and keep aside for 10 minutes.
Knead again using a little oil till smooth and elastic.
Divide the dough into 4 equal portions and roll out each portion into circle, using a little wheat flour for rolling.
Cook each thepla on a tava (griddle), using little oil, till brown spots appear on both sides.
Serve with pickle and curd
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