How to make soft and tasty thepla

Thepla is one of my favorite Gujrathi dish so far, because when I was in Baroda/vadodora, during my journey in Hwh-Ahmedabad Express, always my Gujrathi friends used to parcel thepla for my dinners and khakras for nest two days snacks. And that time onwards it became my favorite dish. Whole wheat flour is mixed with gram flour and spices then make dough and lemon sized balls and flattens and roast or fry in a tawa or griddle and this is How to make soft and tasty thepla.

Ingredients

• Wheat flour / atta-2 cups
• besan / gram flour-¼ cup
• Sesame seeds / til-1 tsp
• Turmeric / haldi-¼ tsp
• Kashmiri red chili powder / lal mirch powder-½ tsp
• carom seeds / ajwain-1½ tsp
• Salt to taste
• 1 cup methi leaves / fenugreek leaves, finely chopped(here I am using dry fenugreek leaves as it is not available in market)
• curd-½ cup
• Water as required, to knead dough
• oil-2 tsp(for kneading)
• 5 tsp oil (for roasting)

How to make soft and tasty thepla

• First add all the spices i.e. gram flour, methi/ fenugreek leaves, turmeric powder, red chili powder, sesame seeds, carom seeds, besan(gram flour) and salt with wheat flour/atta and mixed it roughly.
• Now add curd and mix nicely.
• Add water and knead the dough for five minutes to make soft and smooth by adding two tsp oil and keep aside for 15 minutes at least.
• After resting, divide the dough into 8-10 equal sized balls as per requirement
•  By the use of a rolling pin, roll each ball to an 5-6 inch diameter.
• Heat a cast iron pan or Tawa and roast the thepla in both the side, by using little press by (using thick clothe) wooden khakra press.
• also brush oil and press slightly
• now same way make the other theplas.
• Serve with curd and pickle.