Methi thepla

Method

1. 1 Mix atta powder with pearl millet powder in a ratio of two parts atta to one part millet.
2. 2 Millet flour used to make cakes keeps well for many days, which is why thepla is a cake meant to be taken on the go.
3. 3 Stuff with yogurt, crushed fenugreek leaves with salt, and a little palm sugar.
4. 4 Roll the dough very thin, about 2 mm thick, not as thick as paratha; a thinner roll will result in a dry pastry that takes longer to keep.
5. 5 Grill the cast iron pan for 90 seconds on each side, then brush with oil and press gently with a towel.
6. 6 Press the cakes down with a towel while baking to prevent them from puffing up; the flat cakes will then be easy to stack and transport.

With an appliance

• Oven 42 min

  Replace step 5: spray oil on both sides of the pancake, place on the middle rack of the oven at 220 degrees for 6 minutes and flip after 3 minutes; the pancake will be dry, flat and even, no need to press the pan, but it will lack the smoky spots.