Methi Thepla

🔥 Prep

• Rinse the 100 g fresh methi leaves, pat dry, and finely chop them.
• In a large mixing bowl, combine the 200 g wheat flour and 50 g besan.
• Measure out 2 tbsp yogurt, 0.5 tsp turmeric powder, 1 tsp sesame seeds, 3 tbsp oil, 1.25 tsp salt, and 100 ml water and set aside.

🔥 Cook

• 1. Add the chopped methi leaves, yogurt, turmeric, sesame seeds, oil, salt, and water to the flours and mix to form a soft dough; Knead the dough for 2‑3 minutes until smooth.
• 2. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
• 3. Divide the rested dough into 8 equal portions (≈30 g each) and shape into balls.
• 4. Heat a tawa or non‑stick skillet over medium heat.
• 5. On a lightly floured surface, roll each ball into a thin circle about 6‑8 inches diameter, dusting with flour as needed to prevent sticking.
• 6. Place a rolled thepla on the hot tawa and cook for 30‑40 seconds until small bubbles appear on the surface.
• 7. Flip the thepla, drizzle ½ tsp oil around the edges, and cook for another 30‑40 seconds, pressing gently with a spatula.
• 8. Flip again, drizzle another ½ tsp oil, and cook for 20‑30 seconds until golden‑brown spots appear on both sides.
• 9. Remove the cooked thepla and keep it warm in a cloth or insulated container; repeat steps 5‑8 with the remaining dough balls.

🔥 Serve

• Serve the methi theplas hot, stacked and wrapped in a clean kitchen towel to stay soft.
• Accompany with plain yogurt, Indian pickle (such as mango or lime), and a drizzle of melted ghee if desired.
• Pair with a hot cup of masala chai or buttermilk for a complete meal.