Thepla

Instructions

1. Prepare the fenugreek leaves
   Wash the fenugreek leaves thoroughly under cold running water. Remove any tough stems, then finely chop the leaves. If using dried fenugreek leaves (kasuri methi), use about 3 tablespoons and soak in a little water for 10 minutes, then squeeze out excess water.
2. Make the dough
   In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, ginger-garlic paste, green chili, turmeric powder, red chili powder, cumin powder, coriander powder, ajwain seeds, and salt. Mix well to distribute the spices evenly.
3. Add wet ingredients
   Add the yogurt and 2 tablespoons of oil to the flour mixture. Start kneading while gradually adding water as needed to form a soft, pliable dough. The dough should be slightly softer than regular chapati dough. Knead for about 3-4 minutes until smooth.
4. Rest the dough
   Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax and makes rolling easier.
5. Divide and roll
   Divide the dough into 8 equal portions and shape them into smooth balls. Take one ball, flatten it slightly with your palm, and dust it with flour. Roll it out into a thin circle about 6-7 inches in diameter. The thickness should be similar to that of a tortilla.
6. Cook the theplas
   Heat a tawa or flat griddle over medium heat. Place the rolled thepla on the hot surface. When small bubbles appear (about 30 seconds), flip it over. Apply a little oil on the surface and edges. Flip again and apply oil on the other side as well. Press gently with a spatula to ensure even cooking. Cook until both sides have golden brown spots, about 1-2 minutes per side.
7. Keep warm
   Remove the cooked thepla and place it in an insulated container or wrap in a kitchen towel to keep warm. Repeat the process with the remaining dough balls.
8. Serve
   Serve the theplas warm with yogurt, pickle, or a side of potato curry (batata nu shaak). They are also perfect for packed lunches as they stay soft for hours.