Learn to make this delicious savory Indian flatbread that you can enjoy any time of the day. It preserves really well making it perfect for long-distance travel.
- 3 cups whole wheat flour
- 1/2 cup yogurt
- 1/3 cup oil
- 1 tablespoon sesame seeds
- 1 tablespoon cumin seeds (jeera)
- 1 tablespoon ajwain
- 1 tablespoon fennel seeds
- 1 tablespoon turmeric
- 1 tablespoon chili powder
- 1 tablespoon salt
- 3 tablespoons sugar
- 12 garlic cloves, minced
- 6 green chilies, finely chopped
- 1/3 cup besan (Bengal gram flour), optional
- 1/3 cup bajra (millet flour), optional
- 6 cups methi leaves, rinsed and finely chopped
- 1/4 cup water
1/2 cup olive oil for frying
- Mix together all the ingredients except methi leaves and water till they are well combined. Add methi leaves and knead the mixture into a dough using water as needed.
- Divide the dough into 30 equal sized balls.[Cover the dough while working with a damp cloth to prevent them for drying]
- Roll out each ball into a circle (roughly 5-6 inch diameter circle) dusting it with flour as needed to prevent them from sticking.
- Heat a griddle over medium heat. When it turns hot place the thepla.
- When one side starts to bubble up (approx 60 seconds later), flip it to the other side carefully pressing the thepla down with a cloth or a ladle to make sure it is fully cooked.
- Flip the thepla and add a teaspoon of oil to the pan and cook on both sides for about 15 seconds each. Use a spatula to press the edges to ensure the sides are cooked through.
- Serve hot with chundo.
Keywords: Methi thepla