Take a deep bowl add all the ingredients and mix well
Then add 50ml water to knead the dough. Keep aside for 10 to 15 minutes.
Make medium sized balls from the dough.
Take a medium sized ball and sprinkle some flour on it.
With the rolling pin begin to roll the thepla.
Roll them to a round of about 5-6 inches in diameter.
On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked.
Spread oil on this side. Flip the thepla again.
Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
You can also press the thepla with spatula while cooking.
Remove and keep it in a roti basket. Since I plan to serve them after a few hours. I have added more oil so that they remain soft.
If you plan to serve them immediately then you can add less oil.
Serve methi thepla with plain yoghurt or a lemon or mango pickle.
Tips for thepla,
Instead of water you can also add curd.
For frying instead of oil you can use ghee if you want.
