Thepla (Gujarati Fenugreek Flatbread)

🛒 Ingredients

• Whole Wheat Flour (Atta) 100 g · 340 kcal
• Fresh Fenugreek Leaves (Methi) 50 g · 25 kcal
• Ginger-Garlic Paste 5 g · 5 kcal
• Green Chili 2 g · 1 kcal
• Plain Yogurt 30 g · 18 kcal
• Sesame Oil 15 g · 132 kcal
• Turmeric Powder 1 g · 3 kcal
• Red Chili Powder 1 g · 3 kcal
• Coriander Powder 1 g · 3 kcal
• Cumin Powder 1 g · 3 kcal
• Sesame Seeds 3 g · 17 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Wash and finely chop the fenugreek leaves; mash green chili and ginger-garlic to a coarse paste.
2. In a large bowl, combine whole wheat flour, chopped fenugreek, ginger-garlic-chili paste, yogurt, turmeric, red chili, coriander, cumin powders, sesame seeds, and salt.
3. Add 1 tablespoon of sesame oil to the mixture and knead into a soft, firm dough, adding water gradually if needed.
4. Cover the dough and let it rest for 15-20 minutes.
5. Divide the dough into equal small portions and roll each into a thin, round flatbread (thepla) using a rolling pin.
6. Heat a tawa (griddle) over medium heat; lightly grease it with sesame oil.
7. Place a rolled thepla on the hot tawa and cook for 1-2 minutes until small bubbles appear.
8. Flip the thepla, drizzle a little sesame oil around the edges and on top, then cook for another 1-2 minutes until golden brown spots appear.
9. Press gently with a spatula to ensure even cooking.
10. Repeat with the remaining dough; serve hot with yogurt, pickle, or chutney.