These thepla's can be enjoyed hot or otherwise as breakfast or even snacks with your evening tea/coffee. They go very well with Mango Chunda as the side but can also be relished with chutney/ketchup/curd.
Now to the recipe ....
1 cup of wheat flour
1/2 cup of besan (chickpea flour)
1 cup of chopped methi (fenugreek) leaves (wash the leave thoroughly before chopping)
1/4 tsp of turmeric
1/2 to 1 tsp red chilli powder (or to taste)
1/2 tsp of amchur powder (dry mango powder)
1 tsp of cumin seed powder
1 tsp of coriander powder
1 tsp of green chilli paste (or to taste)
1 tsp of ginger paste
2 tbsp of curd
salt to taste
1 tbsp of oil
Oil or butter
Wheat Flour for dusting
Mix all the ingredients together & kneed into a firm dough. Use a tbsp of water at a time if required to kneed the dough. Sprinkle some oil on it & kneed again. Cover the dough with a lid or plastic wrap & let it sit for about 15 -30 mins. Divide the dough into equal size balls (around 8-10 depending on size).
Roll each ball into a thin circle approximately 6 inches in diameter using rolling pin. Use dry wheat flour as required to roll the thepla & prevent it from sticking. Heat the flat griddle/pan (tava) to a medium heat. Once hot, put the rolled out dough on the tava. Once you start noticing small air bubbles forming on dough surface flip it. Apply some oil to the top part of the thepla. Roast for some time & flip again & let the side with oil cook. Apply some oil to the flipped side too. Once both sides are well cooked (you can see brown spots), remove from pan. Your Methi Thepla is ready. Repeat the entire process to make remaining thepla's or refrigerate any leftover dough (the dough is good for 2 days if stored in refrigerator).
That's it our Methi Thepla's (Fenugreek Flatbread) are ready, Serve them hot or otherwise with Raw Mango Chunda or with chutney/Ketchup of your choice.