INGREDIENTS
½ cup whole wheat flour
¼ cup besan (gram flour)
½ cup fresh methi leaves, finely
chopped
1 tablespoon roasted flax seeds
(powdered)
½ teaspoon turmeric powder
½ teaspoon cumin powder
Salt to taste
Water as needed
1 teaspoon oil (for cooking)
STEPS
In a bowl, mix whole wheat flour, besan, methi leaves, flax seed powder, turmeric, cumin powder and salt. Add water gradually and knead into a soft dough. Rest for 10 minutes. Divide the dough into equal portions and roll into thin theplas. Thepla should be cooked over medium heat on a tawa. Apply minimal oil and cook until golden brown on both sides. Serve warm.