Methi Thepla with Yogurt and Pickle

Method

1. 1Wash and finely chop the fenugreek leaves.
2. 2In a large bowl, combine whole wheat flour, gram flour, chopped methi, yogurt, 2 tbsp oil, turmeric, red chili powder, cumin seeds, carom seeds, ginger-garlic paste, and salt. Mix well.
3. 3Gradually add water and knead into a soft, non-sticky dough. Cover and rest for 10 minutes.
4. 4Divide dough into 12 equal portions. Roll each into a ball and dust with flour. Roll out into a thin circle (about 5-6 inches diameter).
5. 5Heat a tawa or non-stick pan over medium heat. Place the rolled thepla on the pan. Cook until bubbles appear, then flip. Spread a little oil on the cooked side. Flip again and cook the other side until golden brown spots appear.
6. 6Repeat for all theplas. Serve hot with yogurt and pickle.