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Prep Time: 15-20 mins
Cooking Time: 30 mins
Makes: 15 medium sized Theplas

Ingredients:
3 cups Wheat Flour/Atta (I used Pillsbury Chakki Atta)
½ cup Gram Flour
1 packed cup fresh Methi/Fenugreek Leaves (just the leaves, no steams)
1 tsp Turmeric Powder
1 tsp Jeera/Cumin Powder
2-3 Green Chillies, very finely chopped or minced
½ tbsp Garlic, very finely chopped or minced
½ tbsp Ginger, very finely chopped or minced
½ tsp Red Chilli Powder (Optional)
1 tbsp White Sesame Seeds
1 tbsp Oil
Salt to taste
Warm water as needed

Other Ingredients:
Wheat flour for dusting
Rolling Pin
Ghee/Oil for roasting
 
Method:

Pick just the leaves from a bunch of methi/fenugreek leaves and wash thoroughly.
Mix in all the ingredients listed above and form stiff dough by adding little water at a time. Keep it aside covered for about 20-30 minutes.
Knead the dough again for about one minute and make large lime sized balls.
Roll the balls on wheat flour covering it well and press it down with hand. With the help of a rolling pin, roll it into circle to form a roti with ½ cm thickness. Dust off the excess flour.
Mean while heat a griddle/tawa and place the thepla on it. Cook on both the sides at medium to low heat till both the sides are cooked well and few brown spots start to appear.
You can apply the ghee/oil if needed and serve these Methi Thepla hot with chilled Yogurt & Pickle or with a curry of your choice and enjoy.

Note:
Other Indian Flat Breads on Monsoon Spice are

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