Thepla

Make the dough: In a large bowl, combine whole wheat flour, chopped methi leaves, turmeric, red chilli powder, dhana jeera, sesame seeds, and salt. Mix well. Add yogurt and oil and mix. Gradually add water (about 60–80ml) to bring together into a soft, smooth dough. Knead for 5 minutes. The dough should be soft but not sticky. Cover and rest for 15 minutes.

About 15 min

Tip: Adding yogurt to the dough gives thepla its characteristic slight tang and helps keep them soft for longer.

Roll out: Divide dough into 12–14 equal balls. Lightly dust the work surface with flour. Roll each ball into a thin circle (about 15–18cm diameter) using a rolling pin. Thepla should be noticeably thinner than regular roti. The methi leaves in the dough will cause slight uneven patches — this is normal and gives thepla its characteristic texture.

About 5 min

Tip: Roll as thin as possible for the best texture. Thick thepla are chewy and do not have the right bite.

Cook: Heat a tawa or flat pan over medium-high heat. Place a rolled thepla on the hot tawa. Cook for about 30 seconds until small bubbles appear. Flip. Brush or drizzle a little oil on the cooked side. Cook for another 30 seconds. Flip again and press gently with a spatula. The thepla should have some brown spots and be dry and slightly stiff — not soft and puffy like roti. Cook remaining theplas. Serve warm with mango pickle, yogurt, or green chutney.

About 20 min

Tip: Thepla should be slightly dry and firm, not soft. This is what makes them stay good for days without refrigeration.