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Take a cup of chopped Fenugreek leaves, add some salt and wash the leaves thoroughly.
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Add two cups of fenugreek leaves, one teaspoon of red chili powder, ¼ teaspoon of turmeric powder and salt to taste, ½ teaspoon asafoetida, and 1-2 tablespoons of oil.
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Add water slowly and knead a dough. Again add a tablespoon of oil and knead the dough into a soft texture. Allow 30 minutes for the dough to rest.
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To make the pickle, combine red and green chilies, yellow mustard seeds, turmeric powder, asafoetida, salt, lemon juice, and oil in a mixing bowl. Mix it well and set it aside until ready to use.
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Divide the prepared thepla dough into equal portions, roll into thin round discs, and shape into lemon-sized balls.
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Roast on a pan, basting with oil on both sides, until golden brown and cooked well on both sides.
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Serve it with a pickle.
