Take the boiled bottle gourd with its water. Lightly roast the fenugreek leaves in a non-stick pan.

In a bowl, combine the flour with roasted fenugreek, spices, and oil.

Add yogurt and knead into a soft dough. Cover and let it rest for 5 minutes. Roll out very thin flatbreads.

Cook on a griddle, applying oil on both sides until well cooked. Enjoy hot or cold. This thepla is great for travel.