Preparation combine wheat flour, palak, Salt, oil and ginger chilli paste in a bowl.

Add water as needed to make smooth,soft dough knead the dough.

Let the dough rest at 15 min.

Method divide the dough into equal parts.roll each one into a smooth ball and press flat.

Take one dough ball and press lightly on both sides on a surface covered with dry flour.

Using a rolling pin, roll the dough into a circle.

Heat tava over medium high flame.

Place the thepla in tava.

As it cooks and colour change have a dryer look. turn the thepla over using a spatula.

You should see golden brown spots on the semi cooked side.

Spread the oil on the thepla using a spatula evenly around it's surface and flip the thepla using your spatula, lightly press the entire surface of the thepla to keep it cooks all the way through.

Transfer to the plate.

Serve them with curd and pickle.