My mother's very own "Thepla" Recipe

My mother's very own "Thepla" Recipe

• Total Time:
• Cook Time:
• Serves: 1

Ingredients:

• 1 cup fresh Fenugreek leaves (methi) finely chopped
• 1 cup (120 grams) whole wheat flour (aata)
• 2 green chillies finely chopped and crushed to create a paste like consistency
• ½ teaspoon salt
• 1 teaspoon black sesame seeds (til)
• 30 ml vegetable oil
• ½ teaspoon turmeric (haldi)
• ¼ teaspoon chilli powder
• 1 tablespoon sugar
• 1 tablespoon gram flour (besan)
• 1 tablespoon (15ml) plain yoghurt (optional)

Method:

• Rinse 1 cup of fenugreek leaves in water and wash well. Drain and finely chop. Set aside.
• Add 1 cup wheat flour (aata) and 1 tablespoon of gram flour (besan) together in a mixing bowl.
• Add the salt, black sesame seeds, turmeric, chilli powder, green chilli and sugar.
• Now add the finely chopped fenugreek leaves and mix all the ingredients well.
• Add yoghurt and use your hands to knead a dough (For a vegan option, add a splash of water instead).
• Cover the mixture and let it sit for 20 minutes.
• Now roll the dough into small sized balls (about the size of a chestnut)
• Use a rolling pin to roll the thepla outwards into flat rounds of about 3-4 inches in diameter.
• Roll into a round shape until its roughly 3-4 inches in diameter.
• Place it on a hot pan on medium heat for 1-2 minutes and then flip.
• Drizzle oil on the side facing up and spread with a spoon.
• Flip thepla over again and spread oil on this side.
• Let it cook for 1-2 minutes and if necessary flip again and press down with a spatula until golden-brown.

Rinse 1 cup of fenugreek leaves in water and wash well. Drain and finely chop. Set aside. Add 1 cup wheat flour (aata) and 1 tablespoon of gram flour (besan) together in a mixing bowl. Add the salt, black sesame seeds, turmeric, chilli powder, green chilli and sugar. Now add the finely chopped fenugreek leaves and mix all the ingredients well. Add yoghurt and use your hands to knead a dough (For a vegan option, add a splash of water instead). Cover the mixture and let it sit for 20 minutes. Now roll the dough into small sized balls (about the size of a chestnut) Use a rolling pin to roll the thepla outwards into flat rounds of about 3-4 inches in diameter. Roll into a round shape until its roughly 3-4 inches in diameter. Place it on a hot pan on medium heat for 1-2 minutes and then flip. Drizzle oil on the side facing up and spread with a spoon. Flip thepla over again and spread oil on this side. Let it cook for 1-2 minutes and if necessary flip again and press down with a spatula until golden-brown.   Rinse 1 cup of fenugreek leaves in water and wash well. Drain and finely chop. Set aside. Add 1 cup wheat flour (aata) and 1 tablespoon of gram flour (besan) together in a mixing bowl. Add the salt, black sesame seeds, turmeric, chilli powder, green chilli and sugar. Now add the finely chopped fenugreek leaves and mix all the ingredients well. Add yoghurt and use your hands to knead a dough (For a vegan option, add a splash of water instead). Cover the mixture and let it sit for 20 minutes. Now roll the dough into small sized balls (about the size of a chestnut) Use a rolling pin to roll the thepla outwards into flat rounds of about 3-4 inches in diameter. Roll into a round shape until its roughly 3-4 inches in diameter. Place it on a hot pan on medium heat for 1-2 minutes and then flip. Drizzle oil on the side facing up and spread with a spoon. Flip thepla over again and spread oil on this side. Let it cook for 1-2 minutes and if necessary flip again and press down with a spatula until golden-brown.