Methi Thepla

Ingredients

• 1 cup Methi leaves (Finely chopped)
• 1.5 cups Wheat flour
• 0.5 cup Besan
• 1 inch Ginger (Grated)
• 2 units Green chillies (Finely chopped)
• 1 teaspoon Turmeric
• 2 teaspoons Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 teaspoons Salt
• 2 tablespoons Oil
• 3 tablespoons Plain yogurt

Instructions

1. 1Combine all ingredients except the oil in a mixing bowl to form a soft dough. The moisture from the yogurt and methi leaves should suffice, so additional water is not necessary.
2. 2Divide the dough into medium-sized balls based on the desired size of the thepla. Preheat a pan over medium heat.
3. 3Roll each dough ball into a thin roti shape, using additional flour as needed to prevent sticking, similar to making chapati.
4. 4Place the rolled thepla onto the preheated pan. When bubbles appear on the surface, flip the thepla.
5. 5Spread oil on the surface of the thepla, flip, and apply oil on the other side. Press lightly with a spatula to ensure even cooking.
6. 6Continue cooking until both sides are well-cooked with light brown spots. Remove from heat and repeat for remaining theplas.
7. 7Serve the theplas hot with a side of mango pickle, sweet mango chutney, or yogurt raita as per preference.