Ingredients:

• 5 cups methi (fenugreek leaves), chopped
• 3 cups bajri flour
• 1 cup whole wheat flour
• 2 tbsp ginger, grated
• 3 tbsp garlic, grated
• 2 tsp thai chilis, crushed
• 1 tsp lasanyu marchu (optional) or tetcha chutney
• 2 tbsp sesame seeds
• 1 tbsp oil
• 1 tsp turmeric powder
• 1 tsp ajwain/ ajmo seeds ( carom seeds)
• 1/3 cup yogurt
• 3 1/2 tbsp jaggery (gor)
• 1/4 tsp asafoetida (hing)
• salt to taste
• Cilantro chopped (optional)

Directions:

1. In a bowl add yogurt, jaggery, and lasanyu marchu (if using). with a hand blender blend this mixture together until the jaggery is mixed well. Set it aside until it is ready to use.
2. In a large bowl mix chopped methi, ginger, garlic, chilis, sesame seeds, turmeric powder, asafoetida, salt, bajri flour, whole wheat flour, oil, and cilantro (if using). Mix everything together.
3. Add the yogurt jaggery mixture slowly, while kneading the dough. Add ONLY as much needed, or it will become really watery and the theplas won’t roll properly. Knead the dough to a paratha like consistency.
4. Heat the tawa on medium low heat. Make medium size balls of the dough. Take the ball, sprinkle some flour and roll the thepla to a round about 5-6 inches in diameter, adding flour as needed.
5. On the hot tawa place the rolled out thepla, when one side is partly cooked flip the thepla on the other side. Add oil on this side, flip a couple of times until it is cooked. Do this until all the dough it done.
6. Serve hot!

Notes:

• You can add any other veggies to this, my mom makes it with zucchini, carrots, spinach.. etc. The options are endless.
• You can control the amount of oil you use when cooking these, you can also make them in ghee.
• Make sure you stem your methi and wash it thoroughly.