Ingredients
1 cup wholewheat flour or chapati flour
1 heaped tablespoon gram flour
1 heaped tablespoon millet flour
1 cup washed and chopped Fenugreek leaves
2 tbsp crushed ginger, garlic and green chillies (garlic is optional).
Half teaspoon turmeric powder
1 tbsp sesame seeds
2 & Half tablespoon oil of your choice
Squeeze of lemon juice
Half tsp sugar
Salt to Taste
Water
Chopped Coriander leaves (optional)
Flour for dusting
Oil for frying
Preparation
1. In a mixing bowl, add all of the flours and give it a good mix.
2. Add the oil and using your fingertips, rub this into the flour well. The oil adds softness to the thepla.
3. Once you’ve throughly mixed the oil into the flour, add the crushed ginger, chillies and garlic, turmeric and give it a mix.
4. Now add the sugar, salt, lemon juice, sesame seeds, coriander leaves if using and the fenugreek leaves.
5. It is best to use your hands for this so you can throughly knead all the spices and fresh ingredients together.
6. Now about 2 tablespoons at a time, add the water. You don’t want the dough to be overly soft, just slightly firm. I have added around 1/4 cup of water all together to this mixture.
7. Knead well with your hands and add some oil and set aside.
8. We're going to roll out the Thepla using a flat board and rolling pin - ideally you want to use a “velan” or “belan”, this is specifically for rotli making and is slightly pointed at the ends.
9. Roll each dough ball between your hands to get a nice round ball, press and rub with the flour. Roll this out to your desired size, making sure it is even and around 3-4 millimetres thick. Once you’ve rolled all the thepla, we can now cook them.
9. Place a flatpan on medium high heat. Once ready, place top down on the pan. After a minute, add oil to the top side that’s facing you. Flip the theplu over and add oil to the side that is now facing you. Allow the side down on the pan to cook, you want to see a good few black spots forming - this is a good sign! Each side takes about 1 minute. Now flip one more time, allow to cook for a minute and remove from the pan. Repeat with all of the thepla.
The thepla are now ready to serve!
These are great served hot off the pan, or they can be stored. Enjoy alone or with a nice garam chai, yoghurt and achar or pickle of your choice! They can be used as wraps, eaten on the go or to accompany a simple shaak.
