Directions

• In a bowl, mix whole wheat, jowar and bajra flour.  You can use 2 cups of wheat flour instead of other flours. 
• Add all the spices, herbs and methi leaves.  Mix well. 
• Fold in butter and mix, when held together, it forms like a ball. 
• Add curds and mix it well, knead into a dough.  It should be soft and smooth dough.  Add more curds if needed.  The methi leaves releases water so ensure you don’t make the dough sticky. 
• Keep it aside for 5 minutes so that the gluten is released.  Make medium size ball from the dough. 
• Roll each ball to a round, about 5 inches in diameter. 
• Heat tawa and place the thepla on it.  Flip when one side is partly cooked.  Spread oil on the side.  Flip the thepla again when the second side is cooked. 
• Flip until you get golden spot and the methi thepla is cooked evenly on both sides. 
• Remove and keep aside in a roti basket, start and complete the same process until all the balls are completely finished.