Thepla

Ingredients:

150g wholewheat flour

1 tsp turmeric powder 

1 pinch of hing (optional) 

20-30 g methi leaves 

2 tbsp dried kasoori methi

1 tsp chilli powder 

1 tsp ground coriander or dhania powder

1 tsp jeera

1 tsp peeled and finely grated root ginger 

3 tbsp oil 

   

Method:

Mix the flour, turmeric, hing, methi, chilli powder, coriander, jeera, ginger and 1 tbsp oil. Add 100 ml tepid (komat) water and knead the mixture for 5 minutes into a soft pliable dough. Leave the dough in a bowl covered in clingfilm for 10-20 minutes. Divide the dough into equal-sized balls. Use a clean damp tea towel to cover those not being worked with to stop the dough from drying out. Take each ball and, with a dusting of flour, roll out into circle shape (thepla). Heat a pan. When it is hot, add 1 tsp of the oil and place a thepla onto the pan. Cook for about a minutes on each side, carefully pressing the thepla firmly down so that the whole surface is cooked. Cover with foil and place in the warm oven while you cook the remaining thepla, adding 1 tsp of oil each time. Serve hot with curd or pickle.