| Ingredient | Quantity |
|---|---|
| Methi (Fenugreek leaves) | 1 cup, washed and finely chopped |
| Besan (Gram flour) | 1 cup |
| Aata (Wheat flour) | 1 cup |
| Ajwain (Carom seeds) | 1 tsp |
| Mangraila (Nigella seeds) | ½ tsp |
| Salt | To taste |
| Haldi (Turmeric powder) | 1 tsp |
| Kashmiri Mirch (Kashmiri chili powder) | ½ tsp |
| Cumin Powder | 1 tsp |
Instructions:
- Wash and finely chop the methi (fenugreek) leaves.
- In a large bowl, mix 1 cup of besan (gram flour) and 1 cup of aata (wheat flour).
- Add the ajwain (carom seeds), mangraila (nigella seeds), salt, haldi (turmeric powder), Kashmiri mirch (Kashmiri chili powder), and cumin powder to the flour mixture.
- Gradually add water and knead the mixture into a soft dough.
- Cover the dough and let it rest for 15 minutes.
- Divide the dough into small balls and roll each ball into a thin, round shape (similar to a chapati).
- Heat a tawa (griddle) and cook the thepla until it becomes light golden brown on one side.
- Apply ghee or oil on both sides and cook until the thepla turns golden brown and is fully cooked.
- Your methi thepla is ready to serve! Enjoy with pickle, chutney, or sauce.
