➡️ Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl.
➡️ Add green chilies and ginger paste, methi leaves and oil.
➡️ Mix it with your fingertips. it will be crumbly looking texture.
➡️ Now add little water a time and knead into semi soft dough. It should not be too hard or too soft. you might need less water, if your washed methi leaves has water then you might need less.
➡️ So it good idea to start with 1-2 tablespoons of water and keep kneading and adding the water as needed.
➡️ Cover it and keep it aside for only 15 minutes. Do not let it rest for more than 15 minutes.
➡️ If so methi leaves will starts leaving the water and dough will become too soft and sticky.
➡️ After 15 minutes, knead the dough once again to smooth out.
➡️ Divide it into equal smooth balls. Flatten it out between your palms.
➡️ Start rolling the thepla. Take one flatten ball, dip it into dry flour. Roll it into 5-6 inch diameter circle using rolling pin and rolling board.
➡️ Heat the tawa or pan on medium-high heat for shallow frying thepla.
➡️ Place rolled thepla on hot tawa. Let it cook for 30-40 seconds or till you get few bubbles on the top.
➡️ Then flip it with help of spatula. Drizzle some oil and spread it evenly on it. Again flip the thepla.
➡️ Press it lightly with spatula. Cook till bottom side is cooked and you won't see any doughy part. Also apply some more oil on top side and flip and cook again by pressing.
➡️ Once cooked on both sides remove it to the insulated container.
➡️ Put a paper towel at the bottom of the container, so it will absorb the water particles
made due to steam. Thus thepla will not become soggy.
Quick tip: It can stay for a week so it is very easy to carry for your little ones when you are travelling.