Thepla

Dassana Amit presents Thepla as Gujarati unleavened flatbreads with household variations. This account selects her fresh-fenugreek Methi Thepla, using whole wheat, besan, pearl millet and sorghum flours with dairy curd.

The leaves are separated from their stems, rinsed in cool running water, drained and chopped finely. The author describes their slight bitterness and mild maple-like aroma, balanced by the selected spices.

Crushed ginger and green chili join red chili powder, turmeric, ground cumin and ground coriander. Salt, oil and curd bring the flours and leaves into a soft dough; the author specifies no additional kneading water for this version.

The dough is divided, dusted with flour and rolled into thin rounds. Each round cooks on a tawa or skillet, with oil on both sides and repeated turning until it has golden spots.

The finished Thepla is offered hot, warm or at room temperature, with plain curd selected as its accompaniment. The author describes soft flatbreads with a lightly crisp surface; her plain, other-green and millet-free versions remain distinct choices.