Wash the methi leaves until the water runs clean. Ideal way to clean the leaves is to soak them in water for a while and keep changing the water until it runs clean.

Roughly chop the fenugreek leaves.

Make a rough paste of chillies, ginger and garlic cloves in a chutney grinder.

To make the dough - in a parat or large mixing bowl add both the flours, oil, sesame seeds, chilli paste mixture, yogurt, turmeric powder, salt and chopped fenugreek leaves.

Using the jaggery water and curd knead the dough. The jaggery mixed water and yogurt mentioned are enough to knead the mixture in a semi-stiff dough.

Allow the kneaded dough to rest for 8-10 minutes, not any more. If allowed to rest more the leaves will release water and it would be difficult to roll the thepla.

Divide the dough in 15 lemon sized balls.

Using some bajra or wheat flour to aid rolling, roll the thepla in small disks of 5 inch diameter with 1/4 inch thickness. You may adjust the thickness of the thepla to your preference. These flatbreads are not very thin.

As you begin to roll, put a griddle on medium flame and once it has pre-heated begin cooking the thepla. First dry roast them on both the sides and then shallow fry them using a teaspoon of oil for each thepla. The thepla need to have the light brown spots on the surface.

Repeat until all the dough balls have been rolled into thepla.

Arrange them on a wire rack and once they have cooled completely stack them and store in an air tight container.

The thepla remain well for couple of days after which they begin to dry up and loose their softness.

Serve the Methi Na Thepla with chutney and pickle of your choice.

Enjoy them as breakfast or quick lunch or with tea.