Chop the methi leaves roughly. Saute the methi leaves until it shrinks and reduces in volume. Sauteing the methi leaves avoids bitterness. To a bowl, add together wheat flour, salt, coriander powder, red chili powder, cumin seeds, curd, besan flour, oil, turmeric powder and required salt. Add the sauted methi leaves to the above mixture. Add water little by little and combine them together to form a soft pliable dough.

The dough should have the consistency similar to a roti dough. Cover and set aside 15 minutes. Pinch lemon equal sized balls and roll them to form smooth balls. Flattens lightly and roll it into a thin disc.

Heat tawa, carefully add the rotis , drizzle oil. Cook the theplas on both sides till cooked(until brown spots appear here and there).

Serve them hot with onion raita/pickle.