Ingredients:
150 g whole
wheat flour, plus extra for dusting
¼ tsp
turmeric
Pinch of
asafetida (optional)
20-30 g
fenugreek leaves, finely chopped (or 2 tbsp dried)
½ tsp mild
chili powder
½ tsp ground
coriander
½ tsp cumin
seeds
¼ tsp peeled
and finely grated root ginger
3 tbsp
vegetable oil
Method:
Mix together
flour, turmeric, asafetida, fenugreek leaves, chili powder, coriander, cumin,
ginger and 1 tbsp of oil. Then add approximately 100 ml of tepid water and
knead the flour for 5-7 minutes into a soft pliable dough. Leave it covered of
10-15 minutes.
Divide the
dough into 6 equal sized balls. Cover them with the damp cloth to stop the
dough from drying out. Take each ball and with a dusting of flour, roll it out
into 12.5 cm dics, about 2 mm inch thick. Heat the griddle. When it is hot, add
1 tsp of oil and place he disc on to the griddle. Cook for about 1 ½ minutes on
each side, carefully pressing the disc firmly down so that the thepla is
cooked. Cover with foil and place in a warm oven while you cook the remaining
discs, adding 1 tsp oil each time. Serve hot with chutney or mixed vegetable
curry.