One cup of whole wheat flour
One cup of chopped fresh fenugreek leaves (methi leaves)
2-3 green chilli chopped
1tsp grated ginger (optional)
1tsp cumin seeds & nigella seeds
1tsp red chilli flakes (optional)
A pinch of hing/ asafoetida
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp cumin/ coriander powder
Salt as per the taste
1tblspoon gram flour
Butter milk for kneading
In a flat bowl mix chopped methi leaves, grated ginger, green chilli, cumin & nigella seeds, red chilli flakes & all the spice powders & salt. Add wheat flour & besan/ gram flr to it.
Slowly pour buttermilk to the flour & knead well till it becomes a soft pliable dough.
Let the dough sit for half an hour. Now make even size small round balls from the dough and roll them with a rolling pin into a round shape. Heat a tawa and place the thepla on it.
First roast one side then turn the thepla. Drizzle some oil over it and cook each sides till it turns golden brown. Repeat the same with other theplas.
Serve hot with pickle and curd. I served the theplas with chickpeas curry.
Note: You can add grated garlic while kneading the dough..It will give a nice aroma to the thepla.