Methi thepla

You'll need

• 1½ cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), chopped fine
• 2 tbsp besan (gram flour)
• ½ tsp turmeric, ½ tsp red chilli, 1 tsp cumin powder
• 1 tbsp oil, plus more for cooking
• Water to knead, salt to taste

Method

1. Mix everything except the water into a bowl and rub the oil through with your fingers.
2. Add water a little at a time and knead into a soft, pliable dough. Rest it 15 minutes.
3. Divide into small balls and roll thin — thinner than a roti.
4. Cook on a hot tawa, brushing a little oil on each side, until brown spots appear.
5. Stack them under a cloth so they stay soft.

Why this dish

Methi is bitter and warming, the two qualities Kapha most needs and the ones an oily fried breakfast most lacks. Rolling thin and cooking dry keeps it light.

Often chosen by people managing

Fenugreek is a long-standing part of home cooking for people watching what they eat.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition — that conversation belongs with your doctor.