Updated: Aug 2
Prep Time: 10 Mins Cook Time: 25 Mins Serves: 4
3 cups Wheat Flour
1 cup Bajra Flour (Black Millet Flour)
¼ cup Gram Flour (Besan Flour)
½ cup Fresh Fenugreek Leaves (Methi)
¼ cup Coriander Leaves
1 tbsp Garlic Paste
1 tsp Turmeric
1 tsp Red Chilli Powder
½ tsp Coriander-Cumin Powder (Dhana Jiru)
1½ tsp Salt
3 tbsp Oil
Chop and wash the fenugreek leaves and coriander leaves and keep aside.
In a large mixing bowl, add the wheat flour, bajra flour, gram flour, turmeric, red chilli powder, coriander-cumin powder, salt and oil, then mix well till the oil has combined.
Now add the fenugreek leaves, coriander leaves and garlic paste, mix well till combined, slowly add in water and knead the dough until it becomes soft.
Leave the dough to rest for 15 minutes, divide the dough into small balls. There should be about 15-20.
Sprinkle some wheat flour on the balls and thinly roll out the thepla with a rolling pin. They should be about 6-7 inch circles.
Heat a tawa pan on a high-medium flame, place the thepla on the pan, after a few seconds you will notice small air pockets popping out.
Then flip and drizzle ½ tsp oil around on the thepla, then flip and drizzle another ½ tsp oil around the second side.
By now the first side should be cooked, flip and cook the second side, you should see brown spots as the picture below on both sides. Remove from the tawa pan when they are ready.
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