Cuisine: Gujarat state of India
Ingredients:
Fresh Fenugreek leaves - 2 bunches
Whole Wheat flour - 250 gm
Salt - as required
Sesame seeds - 2 teaspoons
Carom seeds - 1/4 teaspoons
Jaggery - 1/2 teaspoon
Water - as required
Ginger - 1 1/2 inches
Garlic cloves - 10
Green chilies - 5
Groundnut oil - for frying
Method:
Wash the fenugreek leaves and chop them finely. Grind ginger, garlic cloves and green chilies into a coarse paste without adding water. Take a large mixing bowl and add whole wheat to it. Add chopped fenugreek leaves, ground ginger-garlic-chili paste, salt, sesame seeds, carom seeds and jaggery to the flour. Mix until everything combines well. Gradually pour water and knead into a soft dough. Cover the dough with a cotton cloth and set it aside for 30 minutes. Form the dough into big lemon sized balls. Take a roti making board (wooden, marble or granite) and the rolling pin. Dust the surface of the board with dry whole wheat flour and place a ball of dough on it. Press it with your fingers for make a flat round disc. Now roll the dough with the rolling pin into a medium thin Thepla. Dust more flour while rolling if the Thepla is sticking to the board. Heat a tava / flat pan and place the Thepla on it. Cook for a while and flip it to the other side. Drizzle half a teaspoon of oil on both sides and cook until brown spots appear on the Thepla. Serve hot with pickle or green chutney.
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