← Nouns Cooking · Indian

Ingredients

• 180 g Atta (wholewheat chapati flour)
• 30 g gram flour (besan)
• 60 g Fresh fenugreek (methi) leaves, leaves only, washed and finely chopped
• 120 g plain yogurt
• 1 tsp Ginger, grated
• 1 Green chilli, finely chopped
• ½ tsp Ground turmeric
• ½ tsp Kashmiri chilli powder
• ½ tsp ground cumin
• ¼ tsp Carom seeds (ajwain)
• 1 tbsp Sesame seeds
• 1 tsp Sugar (optional)
• ¾ tsp Salt
• 2 tbsp oil, plus more for cooking
• water, as needed

Method

1. Mix the flours, methi, spices, sesame, sugar, salt and oil in a bowl. Add the yogurt and work it in, then add water a spoonful at a time and knead into a soft, smooth dough.
2. Rub a little oil over the dough, cover and rest for 15 min.
3. Divide into 12 balls. Dust each with flour and roll out thinly into a 15–18 cm round.
4. Cook on a hot tawa or frying pan over medium heat for about 1 minute, until small bubbles appear. Flip, brush with oil and cook for 1 minute, then flip again and brush the other side, pressing lightly, until golden spots appear on both sides.
5. Stack in a cloth-lined box to keep soft. Serve warm or at room temperature with yogurt, pickle or chai.

Tips

• Contains wheat. No fresh methi? Use 3 tbsp kasuri methi, or swap in finely chopped spinach.
• Cooled thepla keep for 2–3 days at room temperature in an airtight box.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Swasthi's Recipes