Thepla, Pithla & Thecha — Gujarati Spiced Plate

Ingredients

• 1.5 cups whole wheat flour
• ¼ cup fenugreek leaves (methi), dried or fresh, finely chopped
• ½ cup chickpea flour (besan)
• 1 can (15 oz) canned or cooked chickpeas, drained
• 1 bunch + 2 cloves fresh cilantro, green chili, garlic (for thecha)
• 1 medium red onion, sliced thin

Instructions

1. 1

   Mix whole wheat flour, methi, 0.25 tsp turmeric, 0.5 tsp salt, and a pinch of cayenne pepper in a bowl.

2. 2

   Add water 2 tbsp at a time, kneading until soft and pliable, about 3 minutes. Let rest 2 minutes.

3. 3

   For pithla: Heat 1 tbsp oil in a skillet, add chickpea flour, cook 1 minute, then add 0.75 cup water and simmer 4 minutes until thickened.

4. 4

   For thecha: Grind cilantro, green chili, garlic, salt, and 1 tbsp oil into a coarse paste; set aside.

5. 5

   Divide dough into 4 balls, roll each into a thin round, and pan-fry in dry skillet 60 seconds per side until crispy and spotty.

6. 6

   Plate thepla, top with warm pithla, dollop thecha on the side, and scatter raw onion over top. Serve immediately.

Tools you’ll need

• medium mixing bowl
• 12-inch nonstick skillet or cast iron
• mortar and pestle or food processor
• measuring cups and spoons
• rolling pin and cutting board

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