Methi Thepla

Ingredients:

• 2 cups Whole wheat flour

• ½ cup Fenugreek leaves: Chopped

• ¼ cup Curd

• Pinch Salt, turmeric, ajwain

• 2 tbsp Oil: For cooking

Recipe:

1. Mix flour, fenugreek, curd, salt, turmeric and ajwain.

2. Knead a soft dough with a little water; rest 15 minutes.

3. Roll into thin rounds.

4. Cook on a tawa with a little oil until golden spots appear on both sides.

5. Cool completely on a rack.

6. Stack and wrap in foil or butter paper for travel.

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💡 Tip: The oil and curd keep theplas soft for two to three days unrefrigerated, making them perfect for long journeys.