Wash the methi leaves and in a bowl in warm water keep the leaves for 20 mins to get rid of the bitter taste
Discard the water and chop the leaves finely. Chop the coriander leaves fine.
In a bowl mix the methi leaves, coriander leaves, yogurt, red chilli powder, coriander powder, ginger-garlic paste and salt well with wheat flour
Mix well with wheat flour and knead the dough adding water as per need.
Smear with little water and later oil and cover with Muslin cloth for 20 mins.
Divide into equal parts and with a rolling pin make the Theplas.
In a tawa roast the Thepla on each side for 2-3 mins and flip. Add 1/2 tsp oil and fry on each side.
Enjoy hot Thepla with chilli and pickle or yoghurt.
