My mother's very own "Thepla" Recipe

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.