Thepla is a very famous cuisine of Gujarat state of India. In earlier times people while travelling in long distance trains in sleeper coaches would have Theplas with them as munching food in the train and enjoy it with chopped onion, yoghurt in a small box or pickle of any kind. This was quite a common feature while travelling in sleeper coaches in long distance trains. I have such fond memories from childhood and I wanted to rediscover my childhood. I did that yesterday and loved so much. The basic ingredient is fenugreek leaves and yoghurt goes best with Thepla.

Course – Main meal

Cuisine – Indian

Author – Madhu’s Kitchen

Serves – 2 people

Difficulty level – Easy

Preparation time -25 mins, Cooking time -35 mins

Ingredients

1 cup fenugreek leaves

1/2 cup coriander leaves

1 cup whole wheat flour

2 Tbsp yoghurt

1 Tbsp ginger-garlic paste

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 Tbsp oil to shallow fry

Salt as per taste

Method

Wash and soak the fenugreek leaves in warm water for 20 mins to rid the bitter taste. Drain the water and chop the fenugreek leaves fine. Chop the coriander leaves fine. In a bowl add chopped fenugreek leaves, coriander leaves, yoghurt, red chilli powder, turmeric powder, coriander powder, ginger-garlic paste, salt and mix well. Add wheat flour and mix well, add water as per need to make the dough which should be soft. Smear with oil and cover with Muslim cloth for 20 mins. Beat the dough once more and cut into pieces. With a rolling pin make the thepla. In a Tawa or roasted pan heat and roast the Thepla on each side 1-2 mins. Add 1/2 Tbsp oil, shallow fry and flip. Shallow fry on each side. Do in batches. Set aside. Enjoy with pickle or yogurt