Methi Thepla

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1. 1Step 1: Wash and clean the fenugreek leaves, chop them finely, and keep aside.
2. 2Step 2: In a large mixing bowl, add whole wheat flour, besan, chopped fenugreek leaves, coriander leaves, salt, turmeric powder, ginger-green chili-garlic paste, red chili powder, coriander powder, sugar, sesame seeds, and carom seeds.
3. 3Step 3: Add yogurt and oil, then mix well and crumble the mixture with your hands.
4. 4Step 4: Add water as required, knead very well to make a semi-stiff but smooth dough. Cover and keep aside for 10-15 minutes.
5. 5Step 5: Make small balls from the dough. Take one ball, dust it in flour, and roll it with a rolling pin into a thin circle shape thepla/flatbread.
6. 6Step 6: Heat a tawa/griddle, place the rolled thepla on it, and cook both sides until spotted light golden brown on a medium flame.
7. 7Step 7: Apply 1/2 tsp oil, spread evenly with a spatula, press lightly all over, and roast both sides for a few seconds.
8. 8Step 8: Remove the thepla from the tawa, apply ghee, and keep it in a roti basket or container.
9. 9Step 9: Repeat steps 5 to 8 for the remaining dough balls to make more theplas.
10. 10Step 10: Serve the methi thepla with yogurt, any kind of pickle, or enjoy with masala tea as a tea time snack.