Thepla are a form of spiced indian bread like Chapati/Rotli but with fenugreek and spices.
Thepla are a staple in the Gujarati life, my mum used to make these regularly as part of our meals when growing up.
You can add spinach, doodhi or other items instead of fenugreek which in Gujarati is known as Methi.
Many people would agree with me here, but growing up you can almost guarantee that Gujarati family’s, especially the older generation will always keep these with them when traveling, for a picnic or on a long road trip as they keep well and you can enjoy either with curry, yogurt or just as is.
200g chapati flour
50g gram flour
1/2 tsp chilli
1/2 tsp turmeric
1/2 tsp mixed ground cumin & coriander
1/2 tsp salt
1 tsp oil
1/2 Cup of Chopped Methi (Fenugreek leaves)
In a mixing dough with a dough hook add chapati flour, gram flour ( Chick pea flour), chilli powder, turmeric powder, salt, ground cumin and coriander and oil and mix for about a minute.
Add fresh or frozen chopped fenugreek and mix again for about 20 seconds.
Add warm water to the mixing slowly until a soft dough forms.
Once a soft dough is formed, knead for about 5 minutes.
Split the dough into palm size balls, try to keep them all to a similar size, you should get about 12 balls out of the amount of dough.
Grab a piece of the dough and roll into a ball, roll the dough ball into some chapati flour, place on a board and press down slightly.
Roll out the dough into a flat round disk, sprinkle on flour if the dough sticks to the board.
Once its about 2mm thick, and the size of chapati/Rolti it should fine.
On a lodhi ( Indian bread pan) or a flat wide shallow pan, place the thepla on over medium heat. Using a little oil drizzle around the edge of the Thepla.
After about 20-30 seconds, flip over the Thepla, adding a little more oil to the other side.
Flip again until the dough looks cooked.
Enjoy warm or cold.