About the Recipe
1 cup sorghum flour
½ cup fresh methi leaves
2 tbsp desi ghee
¼ tsp turmeric powder
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp red chilli powder
A pinch of hing
Pink salt to taste
Clean and thoroughly wash the fenugreek leaves and finely chop them.
Add all the spices and mix well. Mix in the sorghum flour and water and knead into a dough.
Make small balls and roll out into 6″ wide round flat breads, by hand.
Cook on a cast iron tawa in low heat on both sides.
Coat the thepla with desi ghee & serve with green chutney or homemade pickle.