Methi Thepla

Methods

• Take wheat flour, gram flour, fenugreek leaves, turmeric powder, red chilli powder, asafoetida and salt in a mixing bowl and mix well.
• Roast cumin seeds in a small non-stick pan and add to the mixture and mix well.
• Add yogurt and some water and knead into dough.
• Divide the dough into equal portions and roll out each portion into thin flat theplas.
• Heat a non-stick tawa, put one thepla on it and cook, turning sides and drizzling a little oil, till both sides are evenly done. Cook the remaining theplas similarly.
• Arrange them on a serving platter and serve hot with chhunda.