Here’s a simple recipe for preparing **Methi Thepla** using the main ingredients you provided:
#### Instructions:
1. **Prepare the Dough**:
- In a large mixing bowl, combine wheat flour, gram flour, bajra flour, chopped fenugreek leaves, turmeric powder, red chili powder, cumin powder, salt, grated ginger, and chopped green chilies.
- Mix all the dry ingredients thoroughly.
- Gradually add water and knead to form a soft and pliable dough. Drizzle a little oil while kneading for better texture.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2. **Roll the Theplas**:
- Divide the dough into equal portions (about the size of a golf ball).
- Dust a clean surface with flour and roll out each portion into a thin circle, about 6-7 inches in diameter. Use flour to prevent sticking.
3. **Cook the Theplas**:
- Heat a tava or non-stick skillet over medium heat.
- Once hot, place the rolled-out thepla on the tava.
- Cook for about 30 seconds or until you see bubbles forming.
- Flip it over and apply a little oil or ghee on the cooked side. Cook for another 30 seconds.
- Flip again and press gently with a spatula until both sides have golden brown spots.
- Remove from the tava and keep it warm in a container lined with a kitchen towel.
4. **Serve**:
- Serve hot with yogurt, pickle, or any side dish of your choice.
### Tips:
- For added flavor, you can include spices like ajwain (carom seeds) or sesame seeds in the dough.
- Methi Thepla can be stored in an airtight container for a couple of days.
Enjoy your delicious Methi Thepla! If you have any other specific instructions or variations in mind, feel free to ask!
