Gujarati Methi Thepla : Indian flat bread seasoned with spice and fenugreek leaves

Gujarati Theplas are just not had as enjoyable breakfast item, but are also famous picnic snacks, as they don't spoil soon. These really easy to make and store. Any time I feel lazy to make curry for parathas, I quickly make these spicy theplas and i'm sorted . 

Ingredients 

• 1½ cups whole wheat flour
• ¾ cup methi (fenugreek) leaves was and chopped ( you can substitute this with any vegetable gratings like radish , carrot or cauliflower. Even plain thepla are very tasty)
• 1tsp. Red chili powder
• 1 ½ Coriander powder
• 1 tsp. Cumin powder
• ¼ Turmeric powder
• ½ tsp Carom seeds (Ajwain)
• 2 Green chilies, chopped finely
• Ginger paste - 1 teaspoon
• Oil - 3 tablespoons
• ½ Warm water
• Salt as per taste
• 3 tbsp. curds
• Some flour for dusting  

Method : 

1. Take flour in a blow with spices (red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds) and salt in a bowl.
2. Add green chilies, ginger paste, methi leaves, curds and oil.
   
   
3. Mix it with your fingertips and it will have crumbly looking texture.
4. Now add little water a time and knead into semi soft dough. Take care that the dough is not too hard or too soft.
5. Cover it and keep it aside for only 15 minutes.
6. Knead the dough once again. Divide it into equal smooth balls.
7. Take a dough ball and flatten it a bit and roll the thepla like you roll chapattis or parathas, using rolling board and rolling pin, use the dry flour to dust the thepla so that it doesn't stick to the board. ( repeat this process for all the dough balls, roll them thin not tick like parathas) 
8. Now heat the tawa or skillet on medium heat to roast theplas.                               
9. Place rolled thepla on hot tawa. Let it cook for 30-40 seconds. Then it turn upside down with help of spatula. Drizzle some oil and spread it evenly on it.
10. Again flip the thepla and press it lightly with spatula and cook till it down side is cooked.
11. Also apply some more oil on upside and flip and cook again with pressing. ( I prefer less oil so I hardly use oil)
12. Once cooked on both sides remove it to the insulated container.
13. Repeat the same process for rest theplas and serve them hot with raita.