Ingredients:
1 1/2 cups wheat flour
1 cup besan ( gram flour)
1 bunch methi leaves, chopped ( fenugreek)
1 teaspoon chili powder
1/2 cup yogurt
3 tablespoons oil
salt
oil, for shallow frying
Directions:
Sieve the wheat and gram flours separately.
Make a well in the center of the flour and add all the ingredients except oil for frying.
Mix well.
If needed add enough water to make a stiff dough.
Knead well.
Cover and set aside for 15 minutes.
Knead the dough again and divide into walnut sized portions.
Shape the portions into small balls and roll out like chapatis.
Heat a griddle on a high flame.
Once heated, lower the flame to lowest.
Place a flat roll on it.
Once the thepla puffs a little, turn it over and increase the flame to medium.
Smear the the upper surface with some oil and turn it over.
Smear this side with oil too.
Turn the thepla over once more.
Cook till thepla has golden brown spots on both the sides.
Cook all the theplas in this manner.
Servings: 5
Time preparation: 30 min.
Time total: 45 min.