Step 1

Skip if making plain thepla - Rinse methi leaves in lot of water and drain them well. Chop them finely and add to a mixing bowl.

Step 2

Add all the ingredients except oil to the mixing bowl. Begin to mix well all the ingredients to bring out the moisture from methi leaves.

Step 3

Sprinkle water just as needed and knead to a soft non sticky dough. Pour 1 tbsp oil and knead it well. Taste test and add more salt if you want.

Step 4

Keep it covered and rest the dough for 20 mins. Divide the dough to 8 to 9 portions. Make balls and keep covered.

Step 5

Lightly dust flour over the rolling area. Place a ball over the flour and flatten it slightly. Smear flour on both the sides.

Step 6

Begin to roll to a 8 inch thepla of medium thickness. Similarly make about 5 and keep them aside on the platform. If you want you can cut them with a 8 inch lid.

Step 7

Heat a pan or tawa on a medium high heat until hot enough. Transfer a thepla to the tawa.

Step 8

Cook on a medium heat until half cooked on the bottom, then turn it and cook until golden spots appear on both the sides.

Step 9

In between press down the thepla with a spatula for even cooking.

Step 10

Drizzle about half tsp oil or more on each. Stack them on a cloth or kitchen tissue to keep them soft.

Step 11

Serve methi thepla with curd, pickle or aam ka chunda.