Make a smooth paste of 2 pieces of raw potatoes (peeled, cut into small pieces), 5 pieces of whole green chilies, 1 piece of ginger (2 inch in size, peeled, cut into small pieces), 12 pieces of garlic cloves (peeled, whole), and 3 tbsp of curd.

Take 3 bunches of washed small methi leaves only on a plate, add salt to taste and crush them nicely with your hand.

Pour the paste in the tray and add 1/3 cup of finely chopped coriander leaves, ¼ cup of spring onions (green part only, finely chopped), ½ tsp of Kashmiri red chili powder, ½ tsp of coriander seed (dhania) powder, ½ tsp of turmeric (haldi) powder, ¼ cup of ground sugar, ½ tsp of roasted cumin seed (jeera) powder, ¼ tsp of garam masala powder, and 2 tbsp of white sesame seeds to it. Follow it up with 3 cups of wheat flour (atta). Add water as required and make a soft dough. Grease a little bit of cooking oil on it.

Make small pedas of the dough, dip it in the bowl of rice flour and coat nicely, and roll thin thepla. Repeat the process to make all the theplas and keep aside.

Put a thepla on a preheated iron tawa, flip after a few seconds, grease cooking oil, flip again to cook nicely on both sides.

Remove when there are brown spots on both the surfaces. Make all the theplas this way. Transfer them on a plate.

Your soft, tasty and healthy homemade theplas are ready. Serve them with butter and red chili achaar to enjoy.