Oil - 1/4 cup (for kneading dough and applying on paranthas)
Coriander - 1/2 tsp
Salt - 1/2 tsp or as per taste
Carom seeds - 1/4 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
How to make Methi Thepla ?
Take wheat flour in any vessel and add gram flour, red chilly powder, turmeric powder, coriander powder, salt, carom seeds, chopped fenugreek, curd and 2 tsp oil and mix well. With help of water knead soft dough. Cover and keep aside the dough for 20 minutes to rest.
Grease your hands with some oil and knead the dough until smooth.
Preheat a skillet. Take little amount of dough (equal to size of lemon) and roll giving it a round shape. Dust the dough ball with some dry flour and place it on rolling pin. Now roll thinly into 6-7 inch diameter thepla.
Now grease skillet with some oil and place the rolled thepla over the parantha. When theplas turn darker in color, flip the side and spread 1 tsp oil on the upper surface. Flip the side and spread some oil on the other side as well. Roast thepla on medium flame from both sides until it gets brown spots. Thepla is ready, take it off flame and place over a bowl kept above a plate. Likewise prepare all theplas. With this much dough, 11-12 theplas can be prepared.
Mouth drooling methi besan theplas are ready. Serve methi theplas with pickle, curd, chutney or any sabzi of your choice and relish eating.