In a pan, add oil, hing, ajwain, and sesame seeds. Sauté it. Add turmeric powder and mix well.

Then add chopped methi leaves and sauté for 2 minutes. keep it aside.

Now in a mixing bowl, add wheat flour, methi masala, coriander leaves, green chili paste, ginger paste, red chili powder, coriander powder, salt, and curd. Mix well.

Add water gradually and knead soft dough. Cover and rest for 15 minutes.

now pinch a medium-sized ball of dough, roll, and flatten it.

also, dust with some wheat flour and roll it in a thin circle like chapati.

now on a hot tawa place the rolled thepla and cook for a minute.

when the base is partly cooked, flip the methi thepla and brush oil / ghee and press slightly.

Serve methi thepla with raita and pickle.

In a pan, add gud and water. Mix well and melt gud completely.

Sieve gud water and cool down completely.

Then add wheat flour, ghee, fennel seeds, and cardamom powder.

Mix well and knead the semi-soft dough. Do not rest the dough.

pinch a medium-sized ball of dough, roll, and flatten it.

grease the surface with some ghee and roll it in a medium-thick circle like chapati.

now on a hot tawa place, the rolled thepla and cook for a minute.

when the base is partly cooked, flip the methi thepla and brush ghee, and press slightly.

Serve meetha or gud thepla with pickle.