Thepla

Wash the fresh fenugreek leaves thoroughly. Chop finely and sprinkle with a little salt. Let sit for 5 minutes, then squeeze out the excess moisture — this removes some of the bitterness.

In a large bowl, combine whole wheat flour, chopped fenugreek leaves, turmeric powder, red chilli powder, dhana-jeera powder, sesame seeds, ginger-green chilli paste, sugar, and salt.

Add yogurt and oil to the flour mixture. Mix well.

Gradually add water as needed and knead into a soft, smooth dough. The dough should be slightly softer than regular chapati dough. Cover and rest for 10 minutes.

Divide the dough into 12–14 equal portions. Roll each portion into a thin circle about 15–18 cm in diameter using a rolling pin. Thepla should be thinner than a paratha.

Heat a tawa (griddle) over medium-high heat.

Place a thepla on the hot tawa. Cook for 1–2 minutes until small bubbles appear on the surface.

Flip and drizzle half a teaspoon of oil around the edges. Cook for 1–2 minutes until golden spots appear.

Flip again, drizzle a little more oil, and press gently with a spatula. Cook for 30 seconds until both sides are evenly golden.

Remove and stack in a container lined with a cloth to keep warm. Serve with yogurt, pickle, or chunda (sweet mango pickle).