Methi Thepla

Wash the fresh fenugreek leaves thoroughly and finely chop them. Sprinkle with a pinch of salt, mix, and let sit for 5 minutes. Squeeze out excess moisture with your hands.

In a large mixing bowl, combine whole wheat flour, besan, turmeric powder, red chilli powder, cumin-coriander powder, sesame seeds, and salt. Mix well.

Add the squeezed fenugreek leaves, ginger-green chilli paste, and curd to the flour mixture. Mix together.

Add oil and knead into a soft, smooth dough. Add water only if needed — the curd and moisture from the methi usually provide enough liquid. The dough should be softer than regular roti dough.

Divide the dough into 12 equal portions and roll each into a smooth ball.

On a lightly floured surface, roll each ball into a thin disc about 15–16 cm in diameter. Theplas should be thinner than parathas.

Heat a tawa (griddle) over medium-high heat. Place a rolled thepla on the hot tawa.

Cook for 1–2 minutes until small bubbles appear on the surface and the underside has light brown spots.

Flip and cook the other side for 1–2 minutes. Apply a few drops of oil on both sides and press gently with a spatula.

Cook until both sides have golden-brown spots and the thepla is cooked through. Remove from tawa.

Serve hot with curd, pickle, or aam chundo (sweet mango pickle).