Methi Thepla

Ingredients

• 1 cup whole wheat flour (120 g)
• 1 cup chopped fresh methi leaves (40 g)
• 2 tbsp plain yogurt (30 g)
• 1 tsp oil plus 2 tsp for cooking
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/4 tsp ajwain
• Salt to taste (about 1/2 tsp)
• 2–3 tbsp water as needed

Preparation

1. Mix flour, chopped methi, spices, salt, yogurt, and 1 tsp oil into a soft dough with minimal water.
2. Rest dough 10–15 minutes, then divide into 6 equal balls.
3. Roll each ball into a thin 15–18 cm circle using light flour dusting.
4. Cook on a hot tawa 1–2 minutes per side until light brown spots appear.
5. Brush lightly with remaining oil and cook briefly again until cooked through.
6. Serve warm; one portion is 2 theplas.