Thepla

Clean and pluck fresh fenugreek leaves, removing stems and using only leaves.

Wash the fenugreek leaves thoroughly 2-3 times in water.

Dry the leaves by spreading them on a kitchen towel and patting with tissue or cloth to remove excess water.

Chop the fenugreek leaves finely into thin strands.

Measure about 1.5 cups of chopped fenugreek leaves and take an equal amount of whole wheat flour (1.5 cups).

Combine fenugreek leaves and 1.5 cups whole wheat flour in a bowl.

Add 2 tbsp gram flour, 2 tsp white sesame seeds, 1/4 tsp asafoetida, 1 tsp crushed carom seeds, 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 2 tbsp green chili & ginger paste, 2 tbsp oil, and 1/4 cup curd.

Mix all ingredients well to estimate required water based on curd consistency.

Add water slowly, 1 spoon at a time, and knead into a semi-soft dough; about 2-3 tbsp water may be enough.

Apply a slight layer of oil on the dough, cover with a damp cloth, and let it rest for 10-15 minutes.

Divide rested dough into 40-45 gram dough balls (about 11-12 balls).

Heat a skillet on medium-high heat until nicely hot.

Dust each dough ball with dry flour and roll out as thin as possible on a rolling board.

Keep rolled theplas covered with a cloth to avoid drying while rolling others.

Place one rolled thepla on the hot skillet, flip once or twice, cooking briefly for a few seconds on both sides until color changes.

Apply groundnut oil or ghee on both sides while cooking, flipping quickly on medium-high heat to cook theplas softly and quickly (about 4-5 seconds per side).

Repeat the cooking process for remaining theplas, wiping skillet excess oil between batches if needed.

Turn down flame between theplas if there's a wait to prevent burning the skillet or theplas.

Serve theplas hot with white butter, curd, and pickles like chunda or Aathela Marcha (pickled chillies).

Tip: For travel or longer shelf life, omit curd, use less fenugreek (1 cup), sauté fenugreek leaves to reduce moisture, and cook theplas with more oil to coat well before storing airtight or vacuum sealing.