Tear the leaves off a bunch of fenugreek. You need about half a cup. Wash them well and chop finely. Add this fenugreek to a cup of whole wheat flour alongwith 1 tbsp yogurt, 1 tsp garam masala, 1/2 tsp red chilli powder and 1/2 tsp turmeric. Also add salt to taste and a tbsp of oil. Mix everything well, then add just enough water to make a dough. Knead it for 5-7 minutes and keep aside for at least half an hour (she insists that resting the dough is critical to making theplas).
Pinch a lemon sized ball of dough and roll it out as thin as you can. Place on a heated tawa (gridle) and let cook for a minute. Flip, apply ghee on both sides and cook until crisp and brown.
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You have been invited to Delhi by Sarah. I am so happy for you. Now coming to the Theplas, they look out of the world. Will get methi from Indian store and make it and let you know. Thanks for sharing the recipe.
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We gobbled a lot more with my cranberry chutney. thanks for sharing the recipe.