4 cups of Whole wheat flour (atta)
1/2 Teaspoon turmeric (Haldi)
1 1/2 table spoon of red chili powder(adjust to taste)
2 tablespoon of coriander –cumin powder
1 teaspoon of carom seeds (ajwain)
1 1/2 teaspoon of salt (adjust to taste)
1/2 cup of fenugreek leaves (methi)
3 tablespoon of oil for dough
About 3-4 cups of water
Step 1: Take whole wheat flour and add all the ingredients to it except water.
Step2: Mix everything well. Now add a little water at a time and keep mixing until the dough is firm.
Step 3: Knead the dough properly for 3-4 mins. Take few drops of oil and greased the surface of the dough to make it smooth and pliable. Cover the dough and keep it aside for 10-15 mins.
Step 4: Knead the dough again for 1 min and then make small balls from the dough.
Step 5: Take each ball and dip it into some dry flour. Now roll it into 6-8 ” diameter circle by using rolling pin. Use some more dry flour and dust it while rolling to avoid sticking, but do not use excessive dry flour towards the end of rolling, otherwise thepla will become dry.
Step 6: Take a nonstick skillet(tava) and heat it on gas stove. Now put the thepla in the skillet.
Step 7: Partially cook the first side and turn over the thepla using a spatula. Now take about 1/2 teaspoon of oil and spread it well on the whole surface of thepla. Again turn it over and spread 1/2 teaspoon of oil to the other side also.
Step 8: Cook it properly on the both the side. Press slightly the thepla by using spatula. This will help the thepla to cook properly. Thepla is ready when it is golden brown in color on both the side . Remove it from heat.
Now repeat the same process for remaining dough.
Tasty THEPLAS are ready to eat. Thepla with mango pickle, green chilies, onion and buttermilk – this is our favorite menu when we go for picnic. Thepla will remain good for 4-5 days, so it is great during travelling.
* You can use fresh or frozen methi leaves.
* You can use finely grated bottle gourd (dudhi) instead of fenugreek leaves.