Take a utensil to kneed the flour, pour in the wheat and pearl millet flour. Add red chili powder, turmeric powder, hing (asafetida), ajwain, and sesame seeds, salt to taste and finally add one tbsp oil.

Mix well. Make sure there are no lumps left.

Add methi (fenugreek leaves), coriander, green chili, garlic and ginger paste, and add oil again. Carefully mix the methi coriander and ginger garlic paste first and then the remaining flour mixture. If you like the thepla to taste a bit sweet, you can add sugar(optional)

Now add yogurt to the mix bit by bit to get the flour of good consistency. To form a good and soft dough I am only using yogurt if you want you can use water as well.

Once you make the dough set it aside for about 10 minutes.

After 10 minutes, place a flat frying pan on the flame.

You can see I have placed a chakla, rice flour for dusting (you can use wheat flour as well), methi dough, and rolling pin.

Take a handful of dough and make a small ball and flat it out using your palm. Coat the ball with rice flour.

Place it the flat ball on chakla and roll it outwards into a thin circle with the help of rolling pin, with soft hands, don’t add in much pressure.

Repeat the 8th & 9th step to make more of them (as much you want).

Take one and place it on the heated tava, Cook both sides using oil. Once it turns golden brown on both sides, it’s done. Use oil moderately if you are eating right away or generously if you are going to have them later or if you are traveling.

Repeat the process for other theplas that you have made.