Methi Thepla

Spiced fenugreek-flecked flatbreads that travel beautifully and taste even better the next day. Packed with the everyday protein you actually use.

Ingredients

• 1½ cups MillD atta
• 1 cup chopped fresh fenugreek (methi) leaves
• 2 tbsp curd
• ½ tsp turmeric
• 1 tsp ginger-garlic paste
• ½ tsp red chilli powder
• Salt to taste
• Oil for cooking

Method

1. In a bowl, mix atta, methi leaves, curd, spices, and salt.
2. Add water as needed to form a soft, slightly tacky dough. Rest 15 minutes.
3. Roll into thin rounds (slightly thicker than a roti).
4. Cook on tawa with a drizzle of oil on both sides until golden specks appear.
5. Stack between paper. Stays fresh for 2 days at room temperature.