Methi Thepla

Ingredients

• 250g atta (Indian wholewheat flour)
• 50g besan (gram flour)
• 100g fresh methi (fenugreek) leaves, picked and chopped
• 100g plain yoghurt
• 2 tbsp neutral oil for the dough
• 1 tsp ginger paste
• 1 green chilli, minced
• 3/4 tsp ground turmeric
• 1 tsp red chilli powder
• 1 tsp ground coriander
• 1/2 tsp ajwain (carom seeds)
• 1 tsp salt
• 1 tsp sugar
• 40ml water, approximately
• 40ml oil, for griddling

Before you cook

• Pick the fenugreek leaves off the stems, wash them twice and chop them fine.
• Combine the atta, besan, turmeric, chilli powder, ground coriander, ajwain, salt and sugar in a bowl.
• Add the chopped methi, ginger paste, green chilli, yoghurt and 2 tbsp oil.
• Bring the mixture together and add water a splash at a time until you have a firm dough, slightly tighter than chapati dough.
• Knead for 5 minutes, then oil the surface, cover and rest for 20 minutes.

Steps

1. Divide the rested dough into twelve equal balls and roll each one smooth between your palms.
2. Dust a work surface with flour and roll one ball out into a thin round about 16cm across.
3. Set a tawa or heavy frying pan over medium heat until it is properly hot.
4. Lay the thepla on the dry pan and cook for 30 seconds until the surface dulls and small bubbles rise.
5. Turn it over and brush the cooked side with half a teaspoon of oil.
6. Turn again after 30 seconds and oil the second side, pressing lightly with a spatula.
7. Cook until both faces carry evenly spaced brown spots, about 2 minutes in total, then lift onto a plate.
8. Repeat with the remaining dough, stacking the theplas so their own steam keeps them pliable.
9. Serve warm with plain yoghurt, mango pickle and a mug of chai.
10. Cool any leftovers completely before storing them in an airtight box, where they will keep for three days.