Methi Thepla with Yoghurt and Pickle

• 60 g Fresh fenugreek leaves, tender leaves
• 220 g Whole wheat flour
• 1 tsp Ajwain seeds
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• 180 g Whole milk yogurt, plain
• 2 tbsp Vegetable oil
• 60 ml Water
• 60 g Pickle relish, mango style

1. Pick over the fenugreek leaves, discarding any tough stems, then rinse and shake dry. Finely chop the leaves.
2. In a mixing bowl, combine the whole wheat flour, ajwain seeds, turmeric, Kashmiri chilli, cumin and fine sea salt. Add the chopped fenugreek leaves and mix well so the leaves are evenly coated in the flour.
3. Add 80 g of the yogurt and 1 tbsp of the vegetable oil, then mix to form a shaggy dough. Add the water a little at a time until you have a soft, pliable dough that is not sticky.
4. Knead for 3 to 4 minutes until smooth, then cover and rest for 10 minutes. This makes the dough easier to roll and helps the thepla stay tender.
5. Divide the dough into 6 equal pieces and roll each into a ball. Roll each ball into a thin round, about 16 to 18 cm across, dusting lightly with a little extra whole wheat flour only if needed.
6. Heat a tawa or large frying pan over medium-high heat until hot. Cook one thepla for about 30 to 45 seconds, until small bubbles appear, then flip and cook the other side for 30 to 45 seconds.
7. Drizzle a little of the remaining vegetable oil around the edges and over the surface, then flip and cook until speckled with golden-brown spots. Flip once more and cook until cooked through and lightly crisp at the edges, then repeat with the remaining thepla.
8. Serve the warm thepla with the remaining plain yogurt and the pickle relish on the side. If you are packing for lunch, let the thepla cool completely before stacking.

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