Methi Thepla

Ingredients

• 1 cup Whole wheat flour
• 1/2 cup Fresh fenugreek leaves (methi)
• 2 tablespoons Yogurt (plain, unsweetened)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Salt
• 2 tablespoons Oil (vegetable or mustard)
• 2 tablespoons Water(optional)

Instructions

1. 1

   Finely chop the fresh fenugreek leaves and set aside.

2. 2

   In a mixing bowl combine whole wheat flour, turmeric, red chili powder, cumin seeds, and salt; mix well.

3. 3

   Add the chopped methi, yogurt, and oil to the dry mixture; stir to form a crumbly dough.

4. 4

   Gradually add water, a tablespoon at a time, kneading until a soft, non‑sticky dough forms (about 2–3 minutes).

5. 5

   Divide the dough into 4 equal balls and roll each ball into a thin circle (≈6‑7 inches) on a lightly floured surface.

6. 6

   Heat a non‑stick skillet over medium heat; cook each thepla for 1‑2 minutes per side until golden spots appear.

7. 7

   Serve hot with yogurt or pickle.