Methi Thepla

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1. 1Step 1: Rinse the methi leaves in running water a few times to remove any dirt or mud. Drain them well and chop finely.
2. 2Step 2: In a mixing bowl, combine whole wheat flour, gram flour, sorghum flour, and pearl millet flour. If you don't have millet flours, you can skip them and instead use 1.25 cups whole wheat flour and 0.5 cup besan.
3. 3Step 3: Add the ginger and green chilli paste, followed by red chilli powder, turmeric powder, cumin powder, and coriander powder.
4. 4Step 4: Season with salt and add 1 tablespoon oil.
5. 5Step 5: Add the finely chopped fenugreek leaves and mix everything well.
6. 6Step 6: Add curd or yogurt. For a vegan option, add very little water instead of curd.
7. 7Step 7: Mix again and knead into a dough. Do not add water while kneading, as the methi leaves will release water.
8. 8Step 8: Knead to a soft and smooth dough, adding more curd if needed while kneading.
9. 9Step 9: Make medium sized balls from the dough.
10. 10Step 10: Take a medium sized ball and sprinkle some flour on it.
11. 11Step 11: With a rolling pin, roll the dough to a round or disc of about 7 to 8 inches in diameter.
12. 12Step 12: Place the rolled dough on a hot tawa or skillet. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top, and that's when you need to flip it.
13. 13Step 13: Spread oil on this side. Flip the thepla again when the second side is half-cooked.
14. 14Step 14: Spread oil on this side as well. Flip a couple of times until you get golden spots and the methi thepla is cooked evenly.
15. 15Step 15: You can also press the thepla with a spatula while cooking.
16. 16Step 16: Remove and keep it in a roti basket.
17. 17Step 17: Serve Methi Thepla hot, warm, or at room temperature.
18. 18Step 18: Enjoy Thepla with plain curd (yogurt), lemon, mango pickle, mango chutney, or mango chunda.
19. 19Step 19: You can also eat these with a simple Batata nu Shaak. These flatbreads also pair well as a side snack with Masala Chai or Ginger Chai.
20. 20Step 20: Methi Thepla are best when enjoyed either right away or later the same day. They will keep well for up to 3 to 4 days when you make them without curd.
21. 21Step 21: If you want to have them later after a few days, do not add curd as it will lessen its shelf life. Simply knead the dough with water. Store cooled flatbreads in an airtight container and keep at room temperature.
22. 22Step 22: They also freeze well. Simply wrap a stack of cooled Thepla in foil before storing in an airtight freezer bag, and keep in the freezer for up to 1 month.
23. 23Step 23: Thaw in the fridge and later reheat these flatbreads either in a skillet on the stove or in the oven for just a few minutes until warm.