Clean methi leaves and wash them thouroughly. Drain all the water and chop them roughly.

Peel the beetroots and chop them into chunks

Grind the beetroot chunks with green chillies using mixer without adding any water.

In a mixing bowl, take the flour

Add Heeng, cumin seeds to the flour.

Mix and add chopped methi leaves

Tip in the beetroot puree and add salt.

Using your finger tips mix everything and it should start coming together.

If you think it is dry, add one spoon of curd and knead the dough. You can sprinkle some water in case curd is not available.

Knead into soft dough and let is rest for 10 mins or so.

Meanwhile you can heat the griddle.

Pinch a small piece of dough and make a ball

Dust it with dry flour and roll using rolling pin into thin thepla.

Place the thepla on hot griddle.

Once you see bubbles on the one side, turn over and cook on other side.

Smear oil or ghree and cook till done.

Serve with plain yogurt, pickle or ketchup.