• Shred the dudhi using a shredder. And chop the spinach finely. Keep it aside.
• Add wholewheat flour and besan in a large bowl.
• Next goes in the prepped dudhi and spinach
• Now add cumin seeds, carom seeds, sesame seeds, red chili powder, turmeric, dhana jeeru, salt and jaggery.
• Next add in your aromatics aka minced garlic, ginger and green chilies.
• add yogurt and oil
• start kneading the dough. combine all the ingredients. Try to knead the dough without using water.
• If the dough doesn't come together, use a splash of water.
• Knead a soft dough. Once the dough is kneaded, add oil in your palms and start to knead the dough for 5 minutes.

  Coat the dough with some more oil and let it rest for atleast 10 mins.

Roll The Theplas

• Make equal sized dough balls from the Dough.
• press the dough ball between the palms of your hand.
• Now use some whole wheat flour or rice flour for dusting. Generously press either sides of these dough ball in the flour.
• Place it on your rolling board and gently press it down using your fingers. Now with the help of a rolling pin start rolling the dough ball from the centre coming out towards the edges.
• Your thepla should roll in circular motion on its own, as you roll your rolling pin symmetry.If it stops rolling dust the thepla on either side with some more flour.
• I like to roll my theplas pretty thin, about an 1/8th of inch and bigger than Gujarati Rotli
• Now before starting to cook the theplas, you can line them up on your baking sheet, to get a head start

Cook the Theplas

• I think the most easiest step is to cook theplas, all it needs is patience. I use a non-stick, hard anodized pan to cook the theplas.
• You want to cook them on Medium Flame on either side.
• Start cooking them on one side, once you see small air pockets, blowing up, flip it on the other side.
• Generously lather the oil on the top and with the help of your spatula, press it down gently to make sure it is cooked evenly on all the sides.
• Now flip and again add oil generously. Again press it down evenly using your spatula.
• Now flip it and start stacking your theplas. If your pan becomes too hot, turn the heat down to low flame.