Indian cuisine · Breakfast & Eggs

Thepla

Thin Gujarati wheat flatbreads with fenugreek leaves, yogurt and turmeric, cooked on a tawa.

Ingredients · for 4 servings

• 300g wheat flour (atta or type 00/plain flour)
• 100g fresh fenugreek leaves (methi)
• 150g yogurt
• 1 piece ginger (3cm)
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 6 tbsp oil
• Salt

Instructions

1. Pick the fenugreek leaves off the stems, wash thoroughly, spin dry and chop finely; finely grate the ginger.
2. Combine the flour with the fenugreek leaves, yogurt, ginger, turmeric, chilli powder, ground coriander, cumin seeds, salt and 2 tbsp oil.
3. Start without adding any water, adding it only a spoonful at a time until a soft, pliable dough forms; let rest covered for 20 minutes.
4. Divide the dough into 12 balls and roll each one out very thin on a little flour into a 16cm disc.
5. Cook on a hot tawa for 1 minute per side, then brush both sides with oil and fry for another 30 seconds until brown spots appear.
6. Keep the flatbreads warm stacked under a cloth and serve with yogurt – once cooled, thepla keep for several days when travelling.