Methi Thepla is a very popular Gujarati dish made with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves.
Mix all the ingredients except warm water in a bowl.
Mix nicely with your finger tips and leave aside for 10 minutes. Fenugreek will leave the water it has.
Add very little water and knead to make a soft dough.
Cover and keep the dough for 15-20 minutes.
Add a tbsp of oil in the bowl and knead the dough again for a minute.
Divide the dough into 10 equal balls.
Dust and roll the balls to a 6-7 inch circle.
Heat a griddle.
Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.
Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.
Keep pressing the thepla with a flat spoon while it is cooking.
Serve hot with pickle and curd.
If you are making the theplas to store and eat later, do not add besan to the dough. It will keep your thepla's soft for a longer time. But if planning to eat hot thepla's, besan will add a nice crunch.