Ingredients
- 1 cup whole wheat flour
- ½ cup besan (gram flour)
- 2 tbsp jowar flour
- 1 cup methi leaves, finely chopped
- ½ cup thick curd, plus more to serve
- 1 tsp ginger-green chilli paste
- ½ tsp turmeric
- ½ tsp ajwain
- 1 tbsp oil, plus a little for cooking
- Salt to taste
Method
Wash and finely chop the methi. Sprinkle with a little salt and set aside for ten minutes, then squeeze out the moisture — this stops the dough going slack.
Combine the three flours, methi, ginger-chilli paste, turmeric, ajwain, salt and a tablespoon of oil.
Add curd a little at a time and knead to a soft dough. Use curd rather than water — it adds protein and softens the texture.
Rest the dough for fifteen minutes.
Divide into eight, roll each thin, and cook on a hot tawa with a little oil until both sides are speckled.
Serve with a bowl of thick curd rather than pickle.
This is an ordinary thepla with three changes. Nothing has been removed.
Why it works
Nutrition, per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 190 kcal | 7 g | 26 g | 6 g | 5 g |
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