(Thin Unleavened Spiced Flatbread)
Whole-wheat flour – 2 cups
Gram flour – ¼ cup
Fresh fenugreek leaves – ½ bunch (medium sized) or
Dried fenugreek leaves – 1 tblsp.
Salt – to taste
Turmeric powder – ¼ tsp.
Sugar – ½ tsp.
Red chilli powder – ½ tsp.
Green chillies – 3 nos.
Oil (for the dough) – 4 tsp.
Oil – for baking
In case if fresh fenugreek is being used, chop the fenugreek leaves and wash them.
In a paat, mix all the ingredients (except the oil for frying) with water to make semi – soft dough, and keep it aside for 15 minutes.
Divide the dough into 5 equal portions.
Roll out each portion with a rolling pin to about 6 – 7” in diameter. The rolled out Thepla should not be more than ¼” thick.
Heat a tawa. When hot, on a medium flame, bake the Thepla till it is golden brown in colour. Serve piping hot.