In a large bowl, combine wheat flour and cooked moong dal, mixing well.
2
Add cumin powder, turmeric, red chilli powder, coriander powder, garam masala, asafoetida, and sesame seeds to the mixture.
3
Season with salt to taste, then add yogurt and ginger paste.
4
Stir in the finely chopped spinach and fresh coriander leaves, ensuring everything is well combined.
5
Gradually add water while kneading to form a soft, smooth dough that is neither too stiff nor too sticky.
6
Divide the dough into medium-sized portions and dust them lightly with dry flour.
7
Using a rolling pin, gently roll each portion into a thin, even-thickness flatbread.
8
Place the thepla on a hot skillet. When small bubbles begin to appear on one side, flip it over.
9
Lightly brush oil on both sides and cook on medium heat until both sides show golden spots, being careful not to overcook or the bread will become dry.
10
Serve the thepla warm as breakfast, pack in a lunch box, or carry for travel. It can be enjoyed with yogurt, pickles, or chutney.
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