Methi / Fenugreek leaves - 1 big bunch or 2 small bunches, washed, dried and the leaves separated from stems. Discard the stems
Whole Wheat Flour - 1 cup + more for rolling out the thepla
Besan / Chickpea Flour - 1 cup
Ajwain / Carom Seeds - 1/4 tsp
Finely chopped garlic -3 (optional)
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Boiled lentil or leftover dal- 2 tbsp
Yoghurt - 1 tbsp
Ghee / Olive Oil for cooking the theplas
Then add the mashed lentil. Add salt and whole wheat flour.
Lastly add the curd little at a time so that the mixture can be kneaded well. Set aside for a few minutes.
Roll the theplas like roti, use flour for easy rolling. Cook on a tava on both sides with a little ghee.