THEPLA

Kneading Dough:

Rinse 1 cup methi leaves very well in water. Then drain them and chop finely.

In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don't have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.

Add all the spices and herbs. Add the chopped methi leaves. Mix everything well. Add curd

Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water.

Knead to a soft and smooth dough. Add more curd if needed while kneading.

Rolling To Flatbreads:

Make medium sized balls from the dough. Take a medium sized ball and sprinkle some flour on it.

With the rolling pin begin to roll the thepla. Roll them to a round of about 5 to 6 inches

Cooking Thepla:

On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.

Spread oil on this side. Flip the thepla again when the second side is half-cooked.

Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly. You can also press the thepla with spatula while cooking.

Remove and keep it in a roti basket. Serve methi thepla hot or warm or at room temperature.