Methi Thepla

Ingredients:

1 cup whole wheat flour (atta)
1/4 cup gram flour (basen)
1/8 teaspoon asafetida (hing)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder
1 1/4 teaspoon salt adjust to taste
1/2 cup methi leaves finely chopped
2 tablespoons oil
1/4 cup yogurt (dahi)
About 3 tablespoons of water as needed
Approximately 1/4 cup of oil for cooking

Method

Mix all the dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
Knead the dough for 2 minutes.
Set the dough aside.Let the dough rest for at least ten minutes.
Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
Take each dough and press it in some dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry.

Cook the thepla