Methi Thepla

Wash the fresh methi leaves thoroughly, discard the tough stems, and chop the leaves very finely.

In a large mixing bowl, combine the whole wheat flour, chopped methi, sesame seeds, ajwain, and all dry spices.

Add the ginger-green chili paste and a tablespoon of oil to the flour mixture, mixing well with your fingertips.

Add the whisked yogurt and knead the mixture into a soft, smooth dough; add a splash of water only if necessary.

Cover the dough with a damp cloth and let it rest for 15-20 minutes to allow the gluten to develop.

Divide the rested dough into small lemon-sized balls and roll them out into very thin circles on a floured surface.

Heat a flat tawa or griddle on medium-high flame and place the rolled thepla carefully onto it.

Cook for 30 seconds until tiny bubbles appear, then flip and apply half a teaspoon of oil on the surface.

Press gently with a spatula and cook until both sides develop beautiful golden-brown spots and are cooked through.

Stack the cooked theplas in a container wrapped in a clean cloth to keep them soft and serve with pickle.