In a large mixing bowl, add both flour.
Add grated raw mango 🥭 mango puree 🥭 chopped coriander leaves, ginger-garlic paste, and finely chopped green chili.

Now add all the basic spices like turmeric, red chili powder, coriander-cumin powder, hing, salt, sugar, sesame seeds, and ajwain.

Add oil and combine all the ingredients with your hand until well incorporated.

Make a dough by using water little by little as required, ensuring it is smooth, soft, and pliable.
Cover with a kitchen towel or cloth and set aside for 10-15 minutes.

Make small lemon-sized balls from the prepared dough and keep them covered under the kitchen towel.

Take one ball, dust and coat it with flour, and roll it into a thin Thepla. Repeat the same method to roll out the remaining dough balls.

Heat a pan or tawa on a medium flame. Put the thepla and cook on both the sides till light brown smearing it with  oil on both the sides.
Cook/roast, pressing with a spatula until slightly crisp and golden brown on both sides

Remove the cooked Thepla from the pan and store it in a roti dabba or covered container.

Use the same method to make more Theplas from the remaining dough balls.

Serve fresh with dahi,pickle, or just enjoy with a hot cup of tea

You can use shredded Lauki or Zucchini in the dough instead of raw mango, adding lime 🍋‍🟩 juice for sourness.
You can add methi too if you like it.
Store Theplas in a tight container for up to a week.