Ingredients
2 cups Wheat flour
1 cup Oats
1/2 cup Methi leaves chopped
1/2 cup Dill leaves chopped
Turmeric powder
Red chilli powder
Coriander, Jeera (Cumin) powder
1 tbsp Sesame Seeds
1 tbsp Fennel seeds roasted and pounded,
Salt to taste,
1/2 cup Curd (Dahi.. this is optional)
Oil
A pinch of Sugar

Method
Knead the dough using all ingredients. Take a medium size ball of the dought and roll the thepla. It should not be thin like a Roti nor thick like a Paratha, in between.. Roast the thepla on both sides evenly till cooked. Serve hot. With tea it tastes bliss..

Note

If you are consuming it immediately, use less oil. However, if you intend to keep it for 2 to 3 days, use more oil.
You can use milk cream (malai) while kneading the dough which makes it soft.
Do not Reheat the thepla in oven or microwave.
If you use ghee while roasting the theplas will become hard.
Some use Besan (gram flour) while kneading the dough, I suggest using oats, millet or nachni powder to make it healthier.