Wholemeal flat bread with fenugreek leaves

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Preparation info
  • Makes

    8

    • Difficulty

      Easy

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Methi Na Thepla is a delicious spiced chapati from Gujarat, where they serve it with meals, and also as a snack (farsan). In a Gujarati home, fresh fenugreek leaves are the obvious choice, but dried ones (kasuri methi) are more easily available elsewhere and make a lovely aromatic alternative.

Ingredients

  • 450 g/1lb chapati flour (atta) or fine wholemeal (whole-wheat) flour
  • 5

Method

  1. Sift the flour into a large mixing bowl and mix in the salt, fenugreek leaves, chilli powder, turmeric and cumin.

  2. Rub in the oil with your fingertips, then gradually add the water while continuing to mix. When a dough has formed, transfer it to a lightly floured surface and knead until soft and pliable. Alternatively, make the dough in a food processo