Thepla

Ingredients

• •Wheat flour
• •Fenugreek leaves
• •Spices

Steps

1. 1Combine wheat flour with finely chopped fresh fenugreek leaves, yogurt, turmeric, red chili powder, and a spoon of oil in a large bowl.
2. 2Gradually add water and knead into a soft, pliable dough, similar in consistency to regular roti dough, then let it rest for 15 to 20 minutes covered with a damp cloth.
3. 3Divide the dough into small balls and roll each one out thinly on a lightly floured surface into an even round.
4. 4Heat a flat griddle over medium heat until hot, then place a rolled thepla on it.
5. 5Cook for about a minute until small bubbles form on the surface, then flip it over.
6. 6Drizzle a little oil around the edges and on top, and press gently with a spatula so it cooks evenly and develops light brown spots on both sides.
7. 7Flip once or twice more as needed until fully cooked and slightly crisp at the edges, then remove from the griddle.
8. 8Stack the cooked theplas and serve warm, or let them cool completely if packing them for travel, since they keep well for a few days.