Thepla

Method

1. Pick 60 g of fenugreek leaves from their stalks, wash well in two changes of water, drain and pat completely dry, then chop them finely. Wet leaves will make the dough slack, so dry them properly.
2. In a wide bowl combine 110 g of wholemeal flour and 15 g of gram flour with the chopped fenugreek, 1 finely chopped green chilli, 1 tsp of grated ginger, 0.25 tsp of turmeric, 0.5 tsp of red chilli powder, 0.5 tsp of ground coriander-cumin, 0.25 tsp of ajwain, 0.5 tsp of sesame seeds and 0.5 tsp of salt. Rub everything through the flour with your fingertips so the leaves are evenly coated.
3. Add 45 g of yoghurt and 1 tsp of the oil and work them in until the mixture looks like damp crumbs. Add 50 ml of water a little at a time — the fenugreek releases moisture, so you may not need it all — and knead for 4-5 minutes into a soft, pliable dough, a shade softer than chapati dough. Cover with a damp cloth and rest for 15 minutes.