Need To Have
- Whole Wheat Flour - 1 cup
- Chopped Methi/ Fenugreek Leaves - 1/2 cup
- White Sesame Seeds - 1 teaspoon
- Yogurt/ Curd - 1/4 cup + 2 or 3 teaspoons
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/4 teaspoon
- Coriander Powder - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Sugar - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
Take the flour, fenugreek leaves and sesame seeds in a bowl and mix it. In another bowl, take the 1/4 cup yogurt ( warmed for 20 secs in the microwave), add the turmeric, chilly and coriander powders, salt, sugar and asafoetida, mix it nicely.
Now add this to the flour and bring it together to form the dough, at this point you might need the extra 2 or 3 teaspoons of extra yogurt to get a nice smooth and soft dough. Apply some oil and leave it covered for at least 30 minutes. Divide them into 8 portions. Dusting some flour, roll them into thin discs.
Place it on a hot skillet, when you notice it bubbling up slightly, flip it, brush some oil and flip it immediately. Brush some oil on the second side, and once the first side gets light brown spots, flip it one last time and cook the other side till it gets the brown spots. Stack the theplas, one over the other, this way they retain their softness. Serve it warm with some Chunda or any side dish of your choice.
Fresh or frozen fenugreek leaves are available in Indian grocery stores, both work well for making these theplas, if you don't find them, replace them with spinach and some kasuri methi/ dried fenugreek leaves.
My red chilly powder is really spicy, you can add a little more if needed.
While making the theplas, flip it only thrice like I have mentioned, that way you'll get softer theplas.