In a mixture jar, add green chilli, ginger, garlic cloves, a pinch of salt, and cumin seeds. Grind it into a coarse paste. Keep it aside.
In a mixing bowl, add chopped methi leaves, coriander leaves, grinded paste, salt, turmeric powder, red chilli powder, black pepper, ajwain, hing, white sesame seeds, sugar, lemon juice, malai, and oil. mix well.
Add wheat flour and mix with masala.
Add water gradually and knead soft dough. Cover and rest for 10 minutes.
now pinch a medium-sized ball of dough, roll, and flatten it.
then on a rolling board, roll the ball slightly. Also, take another dough ball and roll it slightly. Apply some oil on rolled dough and dust some dry flour. Stick two rolled dough with each other, dust some dry flour, and roll it together. (please refer to video)
now on a hot tawa place the rolled theplas and cook for a minute.
Then separate two rolled thepla on hot tawa. (refer to video)
when the base is partly cooked, apply some oil/ghee and roast thepla on medium flame.
Serve methi thepla with raita marcha and mango pickle.