THEPLA

(Thin Unleavened Spiced Flatbread)

Ingredients 

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

Method 

1. In case if fresh fenugreek is being used, chop the fenugreek leaves and wash them.

2. 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.

3. Divide the dough into 5 equal portions.

4. 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.

5. Heat a tawa. When hot, on a medium flame, bake the Thepla till it is golden brown in colour. Serve piping hot.

To serve

Thepla can be eaten plain or served with pickle, chutney or curd.

Chef’s Tip 

Fenugreek can be replaced either with cabbage, radish or bottle gourd. In case of radish or bottle gourd being used, grate the vegetables and squeeze out the water before mixing them with the other ingredients to form the dough. In these cases, the quantity of water added for making the dough reduces by a quarter.