500gwholewheat chapati flourI use Pilsbury Chakki Atta
75gfresh fenugreek leavesvery finely chopped
1 1/2tspchilli powder
3tbspoil+ more for cooking
Mix together the chapati flour, chickpea flour, sesame seeds, garlic, chilli powder, methi leaves and salt.
In a separate jug, stir together the hot water and jaggery until completely dissolved.
Make a well in the centre of the flour and add the jaggery water and almond milk. Stir with a spoon to combine. Once cool enough to handle knead to form a smooth dough, about 5 minutes. Add the 3 tbsp oil and knead for a further 3-4 minutes. Cover with a damp tea towel and rest for 15-20 minutes.
Make golf ball-sized pieces with the dough. Keep some flour on a plate for rolling.
Get another plate lined with kitchen paper.
Place a steel tawa or a frying pan over a medium heat. Leave it for 5 minutes.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour. Roll to about 6cm in diameter, place a pinch of flour in the centre and spread it around a little. Starting from the outermost edges, pinch the dough to the centre, covering the flour. Flatten with your palm. This will ensure the edges of the Thepla are perfectly smooth.
Roll out into a large circle, about 20cm (8”) in diameter.
Cook on the preheated tawa until bubbles appear on the surface (5 seconds), Spread a small amount of oil over the surface and then flip and cook until small brown spots appear on the base (20 seconds). Flip again and spread oil on the second side. Cook until larger brown spots (like what you see on a super ripe banana) appear on the surface. Transfer to a lined plate and repeat for the remaining Thepla.
To ensure the Thepla remain soft, keep them in an insulated container for up to 12 hours. If you're eating the Theplas the next day, wrap them in foil and keep them in the fridge for up to 4 days. To reheat, microwave the stack for 30 seconds. Individual Theplas will only take 10 seconds.
To freeze, place sheets of baking parchment between each one and wrap well in foil. Freeze for up to 1 month. Defrost before reheating.