Clean and thoroughly wash the fenugreek leaves and finely chop them.

Add all the spices and mix well. Mix in the sorghum flour and water and knead into a dough.

Make small balls and roll out into 6″ wide round flat breads, by hand.

Cook on a cast iron tawa in low heat on both sides.

Coat the thepla with desi ghee & serve with green chutney or homemade pickle.