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.

Ingredients
2 cup mixed pulses (sprouted)
1 mashed Potato,
1/2 cup Besan
1/2 tsp Turmeric powder,
1 tsp Red Chilli powder,
1 tsp Dhania Jeera powder
Chopped Coriander leaves,
1 to 2 Green chillies
1 inch Ginger
Salt to taste
5 to 6 pav (bread)
Butter

Method
Grind the sprouted pulses with ginger, green chilly into a fine paste. Now in a large bowl, pour this mixture. Add turmeric, red chilli powder (optional), Dhania Jeera powder, mashed Potato, Besan , Chopped Coriander leaves, Salt and mix well. The batter should be thick enough like the one we make for Thalipith.

Prepare flat vadas out of the batter. Apply some butter on a pan and place the vadas over it. Roast till golden brown. Now, slice a pav into half and spread some butter and green chutney inside, place the roasted pulses vada in pav and serve immediately.