• Wash and finely chop the methi leaves.
  1 bunch

Make the Chilli-Ginger Paste

• Roughly chop the green chillies and a small piece of ginger.
  1 –2 green chillies, A small piece of ginger
• Crush them together using a mortar-pestle or blend into a coarse paste (do not add too much water).
• Keep aside.

Prepare the Dough

• In a large mixing bowl, add 1½ cups whole wheat flour, 2 tbsp gram flour (besan), 50g finely chopped fresh methi leaves, turmeric powder, kashmiri red chilli powder, ajwain (lightly crush between palms before adding), a pinch of asafoetida, sesame seeds, sugar (if using) and salt
  1 ½ cups (180g) whole wheat flour (atta), 2 tbsp gram flour, ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, ½ tsp carom seeds, A pinch of asafoetida, 2 tsp sesame seeds, Salt to taste, 1 tsp sugar
• Note: Always choose tender, young methi leaves for the best flavour and minimal bitterness.
• Add the prepared ginger-green chilli paste.
• Add yoghurt and 2 tablespoons of oil.
  2 tbsp yoghurt, 2 tbsp oil
• Mix everything well.
• Start kneading the mixture.
• Add lukewarm water gradually only if needed (methi and yoghurt already add moisture).
  Luke warm water
• Knead into a soft but slightly firm dough (so it rolls easily).
• Cover and let it rest for 15–20 minutes.

Roll the Theplas

• Divide into small balls and roll each into a thin circle.
• Lightly dust with flour.
  Plain flour
• Roll each into a thin circle (like a roti), dusting with flour if needed.

Cook the Theplas

• Heat a tawa (flat pan) on medium heat.
• Place the rolled thepla on the hot tawa.
• When small bubbles appear, flip it.
• Apply a little oil or ghee and cook both sides until golden brown spots appear.
  Oil or ghee for roasting
• Press gently with a spatula to ensure even cooking.

Serving Suggestions

• Serve hot with Indian pickle (achar) or plain yoghurt/raita or chundo (sweet mango pickle) or masala chai or potato curry or vegetable sabzi .