In a mixing bowl, take flour, oil, powder spices, sesame seeds, chilli garlic paste, curd, salt and sugar. Take Ajwain in your palm, rub it a bit and then add in the flour. Mix everything very well till the flour looks evenly crumbly.

Now add fenugreek leaves and rice. Combine everything very well and try to form dough. Add a little more curd if it is too dry to form dough. Add only a little at a time just to have enough moisture to make dough. DO NOT ADD WATER. The dough will naturally be sticky due to the wetness of fenugreek leaves in it. But you definitely not want to make it too soft and extra sticky.

Pamper and smoothen it a bit with a little oil and a bit of dusting if needed. Rest it for at least an hour (very important step to get soft thepla) and then start making theplas.

Divide the dough in 13-14 equal portions. Roll them evenly thin using dusting.

Fry it on both sides evenly using some oil. Keep the flame low when you first put the rolled thepla on tawa. Turn it when you see bubbles emerging on it. Now increase the flame, apply oil, flip, apply oil and cook on both sides by flipping not more than thrice. Do not cook it as much as Bhakhri or paratha or else thepla will get dry and hard, but do not leave it uncooked. Apply ghee and serve. Serve with tea and potato curry.

Note: 1. this measurement of ingredients is perfect. Strictly follow it for similar results every time. 2. Do not replace sugar with jaggery. 3. Cooked rice really plays a big role in getting the right texture - it helps to bind the dough, it makes thepla soft and adds a (very)little crispiness to it. I would consider rice to be the secret magical ingredient in thepla.4. use wheat flour as dusting. 5. Bajri flour is another magical ingredient, not to skip.

5. Thepla need not to be cooked like Bhakhri or paratha. More cooking will make thepla hard. Use a big/wide flat spatula to press down the thepla while being cooked. This way they get cooked faster and you do not have to keep flipping.

2. Do not add grated dudhi (bottle gourd) to this thepla. The one with dudhi is not thepla, but dhebra. Dudhi adds extra moisture to the dough making it very soft and hence it's difficult to roll them thin. That's why dhebras are thicker than thepla. Some bajri flour is added to dhebra to make them soft and tastier. Dhebra without bajri flour do not come out nice, neither texture wise nor taste wise.

Latest try Method 2 (for 10 thepla-): mixed 1 STD cup wheat flour with 1 tsp chilli pw, 1/2 tsp turmeric pw, 3/4 tsp salt, 1 heaped tbsp green chillies and garlic paste, 2 tsp sugar, 1 tbsp curd (not watery) and 1 and 1/2 tbsp oil. Next, added 4 tbsp kasoori methi and then made paratha-like semi stiff dough using water. Rested the dough for an hour (as per the tip given by few friends).

Rolled almost as thin as a rotli using as little wheat flour dusting as possible. First side was cooked over low flame, flipped and increased flame
Applied oil as required and flipped again. Pressed it lightly using a wide spetula. Flipped for the last time, pressed lightly and removed from the pan. Transferred it to the food warmer and covered it right away. Stacked up all the rest. The theplas were very yummy and super soft!

To try : add half a cup chana flour.