Wash and clean Methi leaves, chop finely and keep aside.
Take a large mixing bowl add all the ingredients except water.
Give it all a nice mix and rub with your fingers.
Now, add in the finely chopped methi leaves.
Add warm water as required and knead it to a semi stiff smooth dough.
Now make small lemon sized balls from dough.
Take a ball, dust in to the flour and roll it using rolling pin. Make a thin circle shape Thepla/flatbread.
Heat the tawa/griddle over medium high heat. Once the pan is hot, place the rolled Thepla. Cook it both sides over medium heat till you see light brown spots.
Apply ½ tsp oil and spread evenly. Lightly press all over using a spatula and roast on both sides for few seconds.
Remove Thepla from tawa and keep in a roti basket or a plate.
Make theplas with the remaining dough in the similar way.
Serve Thepla with yoghurt or any pickle. They taste great even without anything.
You can also store them in the fridge for about a week or even freeze them for up to a month.