Thepla

Method

1. 1

   Prepare dough: In a large bowl, combine 2 cups whole wheat flour, 1 cup finely grated fresh fenugreek leaves (methi), half tsp turmeric, half tsp red chilli powder, half tsp cumin seeds, salt and 1 tsp oil.

2. 2

   Add yogurt and knead: Add 3-4 tbsp thick yogurt and mix into the flour. Add water little by little — 1 tbsp at a time — and knead into a soft but not sticky dough. Cover and rest for 20 minutes.

3. 3

   Divide dough: Divide the dough into 10-12 equal balls, roughly the size of a golf ball. Roll each ball smoothly between your palms.

4. 4

   Dust and roll: Dust the rolling surface with flour. Roll each dough ball into a thin round about 6-7 inches in diameter. Theplas should be thin — thinner than a paratha.

5. 5

   Heat tawa: Heat a flat tawa or griddle on medium-high heat. Test by sprinkling a drop of water — it should sizzle immediately.

6. 6

   Cook first side: Place the rolled thepla on the hot tawa. Cook for 1-1.5 minutes until small bubbles appear on the surface and the bottom has light golden spots.

7. 7

   Cook second side: Flip using a flat spatula. Apply half tsp oil or ghee on the cooked side. Press gently with the spatula. Cook for 1.5 minutes.

8. 8

   Finish cooking: Flip once more and apply oil on the second side. Press and cook for 30 more seconds. The thepla should have golden-brown spots on both sides.

9. 9

   Stack and keep warm: Remove and place on a plate. Cover with a clean cloth to keep warm and soft. Repeat with remaining dough balls.

10. 10

    Taste and serve: Theplas are best served hot with yogurt, pickle and a cup of chai. They stay fresh for 2-3 days at room temperature — ideal for travel.