Korate Jain Chutney Thepla

In a large bowl, mix the wheat flour, besan, chopped methi leaves, ginger paste, green chili paste, turmeric, red chili powder, cumin, hing, and salt.

Pour in the curd and 1 tablespoon of oil. Mix well with your hands so the moisture coats the flour.

Slowly add warm water a little at a time to knead into a smooth, soft dough. Cover and let it rest for 20 to 30 minutes

Divide the dough into equal small balls

Roll out each ball thinly on a floured surface using a rolling pin into a round flatbread.

Heat a griddle (tawa) on medium flame. Place the rolled thepla on it. When small bubbles appear, flip it and brush oil on the surface. Flip again, press gently with a spatula, and cook until golden brown spots form on both sides.