1 cup wheat flour
1 cup millet flour
1 tsp coriander powder
1 tsp cumin powder
1 cup fresh methi leaves
2 tbsp oil
2 tbsp jaggery
Sour yoghurt to bind dough
Salt to taste
Oil for shallow frying
1/4 tsp turmeric powder
1 tsp chill powder
1 tsp ginger-garlic paste

Mix both types of flour with all dry spices, methi leaves and 2 tbsp oil. Bind semi-soft dough with some yoghurt. Do not add water. Divide the dough into 12-14 balls. Roll out five inch thin circles with a rolling pin. Shallow fry the theplas over medium flame, using very little oil. Drizzle oil around the edge of the thepla with a spoon.
Turn over and repeat process. When cooked perfectly, take off heat and serve hot with pickle and chai.