Thepla Recipe (Multigrain Methi Thepla)

Kneading dough

1. Rinse the methi leaves in running water a few times getting rid of any dirt or mud clinging on them. Then drain them really well and chop finely.
2. In a mixing bowl, take whole wheat flour, gram flour, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don't have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.
3. Add all the ginger and green chilli paste, followed by the spice powders - red chilli powder, turmeric powder, cumin powder, coriander powder.
4. Season with salt. Add 1 tablespoon oil.
5. Add the finely chopped fenugreek leaves. Mix everything well.
6. Add curd or yogurt. For a vegan option add very little water instead of curd.
7. Mix again and knead into a dough. Don't add water while kneading as methi leaves will release water.
8. Knead to a soft and smooth dough. Add more curd if needed while kneading.

Rolling to flatbreads

1. Make medium sized balls from the dough.
2. Take a medium sized ball and sprinkle some flour on it.
3. With the rolling pin begin to roll the dough to a round or disc of about 7 to 8 inches in diameter.

Cooking thepla

1. On a hot tawa or skillet, place the rolled dough. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.
2. Spread oil on this side. Flip the thepla again when the second side is half-cooked.
3. Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
4. You can also press the thepla with spatula while cooking.
5. Remove and keep it in a roti basket.
6. Serve Methi Thepla hot or warm or at room temperature.

Serving suggestions

1. Enjoy Thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda.
2. You can also eat these with a simple Batata nu Shaak. These flatbreads also pairs well as a side snack with Masala Chai or Ginger Chai.

Storage

1. Methi Thepla are best when enjoyed either right away or later the same day. They will keep well for up to 3 to 4 days when you make them without curd.
2. So if you want to have them later after a few days, do not add curd as it will lessen its shelf life. Simply knead the dough with water. Store cooled flatbreads in an airtight container and keep at room temperature.
3. They also freeze well. Simply wrap a stack of cooled Thepla in foil before storing in an airtight freezer bag, and keep in the freezer for up to 1 month.
4. Thaw in the fridge and later reheat these flatbreads either in a skillet on the stove or in the oven for just a few minutes until warm.