I love the colour and sweetness of these roll-up-and-go chapatti. My favourite way to eat them is with lashings of fresh, mild yoghurt and a touch of pickle.
Ingredients to make approximately 20 thepla
2 cups of chapatti flour
¾ cup finely chopped fenugreek leaves
2 pinches of ajwain (carom seeds)
½ tsp. turmeric
2 tbsp. vegetable oil
2 tbsp. plain yoghurt
100g cooked beetroot, pureed
Salt to taste
3-4 tbsp. water, if needed
Vegetable Oil for greasing the chappati
Tip: keep a small bowl of vegetable oil with spoon ready near your tava to use for the thepla
Make a well in the middle of the flour and add the oil. Mix the oil with the flour until it’s evenly distributed.
Now add the turmeric, salt and ajwain and mix well, then mix in the fenugreek leaves
Introduce the yoghurt, beetroot and then knead the dough. Add water until a soft and springy dough forms. I usually drizzle on a little oil over the dough.
Heat the tava on a medium to low flame and then start to roll the thepla.
Take equally sized portions of dough (about the size of a golf ball) and roll them to a thin chappati and then toast it on side until it begins to form bubbles and then flip it over and repeat. Flip it over again, drizzle it lightly with oil- uses the back of your spoon to evenly distribute the oil and then repeat.