| 1. Mix 1 cup aata, methi leaves, dhaniya leaves, dahi, red chilli powder, dhaniya powder, haldi powder, ginger-garlic paste, 1-tsp oil and salt in a bowl |
| 2. Add a little bit of water & knead a smooth & soft dough |
| 3. Grease its surface with 1-tsp oil. Cover the dough with a clean muslin cloth or a plate and leave aside for 15-20 minutes |
| 4. After 15-20 minutes, divide it into 7 equal parts and give them a round shape like ball |
| 5. Take 1/2 cup dry atta in a plate for dusting. Take one dough ball, press it against roti making board to flatten it and transform into patty like shape. Coat it with dry atta and place it on a rolling board |
| 6. Roll it out into a circle having approx. 6-7 inch diameter (like roti or paratha) |
| 7. Heat a tawa over medium flame. When tawa is medium hot, place raw methi thepla on it |
| 8. When tiny bubbles appear on the top surface, flip it over, spread 1/2 tsp oil evenly on its surface and cook for 30 seconds |
| 9. Flip it again, spread 1/2 tsp oil evenly on its surface and cook other side as well. Press it against the tawa with a spatula so that it cooks evenly, for 20-30 seconds |
| 10. Repeat this process without using any more oil until light golden brown spots appear on both sides. Switch between low to medium flame as required while cooking |
| 11. Transfer it to a plate. Follow the same process for the remaining dough balls and cook them in a similar way |
| Your theplas are now ready to be served with masala tea or curd |
