This is a traditional Gujarati dish, Masala Bread with curds and pickles.
- 2 cups whole wheat flour
- 1/2 cup yogurt
- 1/2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 tsp asafoetida powder
- 1/2 cup finely chopped fenugreek/methi leaves
- 2 tbsp oil + Oil for cooking the thepla
- Salt to taste
Mix all the ingredients together and knead into a firm dough adding water only as required. The process of kneading with yoghurt and the warmth of the hand can make the thepla dough very sticky and very soft.
Add more flour if needed to reduce the stickiness and a dash of oil to make it smooth from the outer.
Make 12- 15 lemon sized balls and roll them out thin to approximately 6 inches in diameter.
Note: tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
With skillet on high heat, cook the rolled out theplas smearing about 1 teaspoon of oil on both side and until brown spots appear on the theplas.
Remove from heat.
Serve it with curds and pickles as a snack with tea or coffee.
