Gujarat Thepla Fenugreek Flatbread Travel Classic Portable

Method

1. 1

   Combine atta, besan, chopped methi leaves, yogurt, oil, grated ginger, green chilli, turmeric, red chilli powder, cumin and salt.

2. 2

   The methi and yogurt provide moisture — add only minimal water to bring the dough together into a firm, non-sticky dough.

3. 3

   Knead 5 minutes. Rest 10 minutes.

4. 4

   Divide into 8 balls. Roll each into a thin, even round 15 to 16 cm wide — thinner than chapati.

5. 5

   The thinness is essential for thepla.

6. 6

   Heat a tawa on medium. Cook each thepla 2 to 3 minutes per side, pressing gently, until golden spots appear.

7. 7

   Apply 1/2 tsp oil while cooking each side.

8. 8

   Thepla should be thin, slightly crispy at the edges and golden-green from the fenugreek.