In a mixing bowl, add all ingredients with chopped methi leaves. Mix well. Curd, salt, and methi leaves will release natural water.

Now add both the flour. Combine all together. To knead the thepla dough, add water carefully, it would be a very little needed. Apply oil on the dough.

Make equal size of balls, roll the thepla, on a medium hot flame, fry both sides, drizzle oil, cook till turns golden yellow color. Make all the thepla in the same way.

Cut boiled potatoes into dices. On a medium flame, put a pan, add oil, jeera, sesame seeds, dry red chilli, hing, and curry leaves.

Add potatoes, mix well. Add salt, sugar, lemon juice, turmeric powder, red chili powder, garam masala, roasted coriander jeera powder, and chopped coriander. Mix well. Jeera til aloo sabzi is ready.

It's ready to serve, if you are eating at home, enjoy when warm. But for traveling, tiffin, picnic, or potluck, it should be completely cool down, especially thepla, otherwise it would be soggy.