Thepla with Curd and Pickle
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Ingredients
- 350 g chapati flour (atta)
- 50 g fresh fenugreek leaves
- 250 g natural yoghurt
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp sesame seeds
- 3 tbsp vegetable oil
- 4 tbsp mango chutney
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 15.2 g
- Carbohydrate
- 78.2 g
- of which sugars
- 18.2 g
- Fat
- 15.1 g
- of which saturates
- 2.6 g
- Fibre
- 8.8 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Knead the chapati flour with the chopped fenugreek leaves, 100g of the natural yoghurt, the ground turmeric, chilli powder, sesame seeds and 1 tbsp of the oil into a soft dough, adding water as needed.
- 2
Divide into 8 balls and roll each one out thinly.
- 3
Heat a dry griddle over medium heat and cook each thepla for 1-2 minutes on each side, brushing with a little of the remaining oil, until golden and cooked through.
- 4
Stack the warm theplas under a clean cloth to keep soft.
- 5
Serve with the remaining natural yoghurt and the mango chutney.
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