Name: Wholemeal flat bread with fenugreek leaves
Yield: Makes 8
Cuisine: India
Ingredients: 250–300ml/9–10fl oz/generous 1 cup warm water; 45 ml/3 tbsp sunflower oil or light olive oil; sunflower oil, for shallow-frying; 2.5 ml/½ tsp ground cumin; 2.5 ml/½ tsp ground turmeric; 450 g/1lb chapati flour (atta) or fine wholemeal (whole-wheat) flour; 30 ml/2 tbsp dried fenugreek leaves (kasuri methi); 2.5–5ml/½–1 tsp chilli powder; 5 ml/1 tsp salt, or to taste

Preparation info

Makes
8

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

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

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

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