Directions

• Pluck, Clean and wash Fenugreek Leaves. Drain and spread on a thick napkin.
• Chop finely. Finely chopped leaves makes rolling work easy .
• In a mixing bowl, add methi leaves, sesame seeds, carom seeds, wheat flour, ginger chilli paste, turmeric powder, chilli powder, asafoetida, salt, curd, oil.
• Mix well . Add water as required and knead semi soft dough. Pour 1 tsp oil and  knead for few seconds .
• Cover and keep aside for 20 to 30 minutes.
• Later, knead again for few seconds.
• Divide the dough into same sized small balls.
• Sprinkle some dry flour, roll into medium thick round disc.
• Thepla should not be too thick or thin.
• Heat a thick bottomed griddle.
• Place rolled thepla on it.
• Cook both sides on medium flame till spots are seen.
• Apply 1 tsp oil and cook on both sides.
• Don’t give heavy pressure while cooking Thepla.
• Store in air tight container once cooled.
• This Thepla stays fresh for 3 to 4 days.
• A perfect dish which is best as a breakfast as well as meal option.

• Wash Methi / Fenugreek leaves 2 to 3 times with enough amount of water  before adding to dough.
• Adding Carom Seeds / Ajwain will enhance the flavour and also helps in digestion.
• Bajra (Pearl Millet ) Flour, Besan (Chickpeas Flour) & Jowar (Sorghum) flour can be added too.
• To make plain Thepla, avoid methi leaves and besan. Adding Curd / Yogurt to thepla will make it Soft and tasty .
• Adding Curd will reduces the shelf life of Thepla. So avoid , if want to store for weeks.
• When using Millet Flours in dough , add good amount of curd and oil to make it soft.