Thepla

Method

Finely chop the methi leaves and mix both flours, methi, turmeric, green chilli, ginger, and salt in a large bowl. Make a well in the centre and pour in the oil, then gradually add warm water whilst mixing to form a soft, pliable dough. Knead for 3-4 minutes until smooth, then cover and rest for 20-30 minutes. Divide the dough into 12 equal portions and roll each into a smooth ball. On a lightly oiled surface, roll each ball into a thin circle approximately 6-7 inches in diameter. Heat a non-stick or cast iron griddle until hot, then place a thepla on it and cook for about 30 seconds until light bubbles form. Flip and cook the other side for 20-30 seconds, then flip again and press gently with a cloth to encourage light browning. Once cooked through with light golden-brown spots, remove and serve warm with yoghurt, pickle, or curry.