Methi Thepla

I came around posting the recipe for this many times in the past. But always ended up not doing it. We make this pretty often at home. 
This works handy on days that you are tired of cooking full meals however you can team this up with potato-tomato gravy or curd based raita.
DH prefers this to be teamed with different kind of gravies so I often end up making something unusual with this.
This time I made a quick curry using fresh corn kernels and fenugreek. It was well recieved.
I also made a quick stir fried rice using corns for the little one as he is not too fond of theplas for dinner.

Ingredients
1 cup fresh chopped fenugreek/ 1/4 cup dried fenugreek (kasuri methi)
2 cups whole wheat flour
1 tspn red chilli powder
1 tspn turmeric powder
1 tspn coriander-cumin seeds powder
1 tspn ginger paste (optional)
1 tbsp fine sugar (powdered is preferred)- Skip if you prefer soft theplas
2 tbsp tamarind pulp/ curd 
2 tbsp hot oil 
luke warm water as needed
salt to taste
Method
1) Wash the chopped fenugreek under running tap water. Sprinkle some salt and set aside. (Skip this step for dried fenugreek)
2) If using dried fenugreek, then soak it in some water (about 2-3 tbsp)
3)Sift the flour in a large basin, add all the ingredients one after the other, starting with hot oil and rubbing it in the flour
4) Add the water at the last and use only as needed
5) Make a semi stiff dough.
6) Cover it and set aside
7) Roll out thin theplas using small balls of the dough. You can decide the thickness of the thepla as per families preference. Try not to use any dry flour , if required use oil
8)On a hot griddle, place the rolled out thepla, reduce the flame and flip over the other side.
9)Let it cook completely, lightly tapping and moving in circular motion. Use a kitchen towel for assitance
10) Flip over once and immediately take it off flame.
11) Brush with ghee if you like (I don't)

Serve with chunda (sweet and spicy mango pickle), pickle or gravy of your choice.