Methi Thepla

How to Prepare

1. In a large mixing bowl, combine 5 cups of whole wheat flour
2. 2 cups of finely chopped fresh methi (fenugreek) leaves
3. 2 tsp turmeric powder
4. 2 tsp red chili powder
5. 2 tsp cumin seeds
6. 2 tsp ajwain (carom seeds)
7. 4 tbsp yogurt
8. 4 tbsp oil, and salt to taste.
9. Mix well and knead into a soft dough using approximately 1.5 to 2 cups of water, as needed. Cover and let it rest for 10 minutes.
10. Divide the dough into 40 equal portions (for 20 people, assuming 2 theplas per person).
11. Roll each portion into a thin circle (about 6-7 inches in diameter) using a rolling pin and some dry flour for dusting.
12. Heat a flat griddle (tawa) over medium heat. Place the rolled thepla on the hot tawa.
13. Cook for 1-2 minutes until small bubbles appear, then flip and apply 1/2 tsp oil on the cooked side.
14. Flip again, apply oil on the other side, and cook until golden brown spots appear on both sides.
15. Repeat for the remaining dough portions. Serve hot with yogurt, pickle, or chutney.