Step 1

Rinse 1 cup methi leaves very well in water. Then drain them and chop finely.

Step 2

In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don't have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.

Step 3

Add all the spices and herbs.

Step 4

Add the chopped methi leaves. Mix everything well.

Step 5

Add curd (for a vegan option add very little water instead of curd).

Step 6

Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.

Step 7

Knead to a soft and smooth dough. Add more curd if needed while kneading.

Step 8

Make medium sized balls from the dough.

Step 9

Take a medium sized ball and sprinkle some flour on it.

Step 10

With the rolling pin begin to roll the thepla.

Step 11

Roll them to a round of about 5 to 6 inches in diameter.

Step 12

On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.

Step 13

Spread oil on this side. Flip the thepla again when the second side is half-cooked.

Step 14

Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

Step 15

You can also press the thepla with spatula while cooking.

Step 16

Remove and keep it in a roti basket.

Step 17

Serve methi thepla hot or warm or at room temperature.

Step 18

Enjoy methi thepla with plain curd (yogurt), lemon or Mango Pickle, Mango Chutney, or Mango Chunda.

Step 19

You can also eat these with a simple Batata nu Shaak. Methi thepla also pairs well as a side snack with Masala Chai or Ginger Chai.

Step 20

Methi thepla are best when enjoyed either right away or later the same day. They will keep well for up to 3-4 days when you make them without curd.

Step 21

So 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.

Step 22

They also freeze well. Simply wrap a stack of cooled methi thepla in foil before storing in an airtight freezer bag, and keep in the freezer for up to 3 months.

Step 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.