Step 1: Combine dry ingredients

Add 1 cup wheat flour and 2 tablespoons gram flour to a mixing bowl.

Step 2: Add vegetables and spices

Add 1 grated carrot, approximately 1/4 cup chopped coriander leaves, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder (adjust to taste), and salt to taste to the bowl.

Step 3: Mix thoroughly

Mix all the ingredients well with your hands. Do not add water at this stage, as the carrot will release some moisture.

Step 4: Knead the dough with water

Gradually add water, little by little, and knead the mixture into a firm dough, similar to chapati dough.

Step 5: Add yogurt and knead

Add 2 tablespoons of curd/yogurt to the dough and continue kneading until it is well incorporated and the dough is smooth.

Step 6: Add oil and rest the dough

Add 1 tablespoon of vegetable oil to the dough and knead again. Cover the dough and let it rest for 20 minutes.

Step 7: Prepare dough balls

After 20 minutes, take a small portion of the dough and roll it into a smooth ball in your hands.

Step 8: Coat with dry flour

Lightly coat the dough ball with dry wheat flour.

Step 9: Roll out the thepla

Place the floured dough ball on a rolling board and roll it out into a thin, round flatbread, about the size of a chapati.

Step 10: Cook the thepla on a pan

Heat a non-stick pan on medium flame. Once hot, carefully place the rolled thepla onto the pan.

Step 11: Flip and cook one side

Cook for about 1-2 minutes until small bubbles appear and the bottom side is lightly cooked. Flip the thepla to the other side.

Step 12: Add oil and cook both sides

Drizzle a small amount of oil (about 1/2 teaspoon) around the edges and on top of the thepla. Press gently with a spatula to ensure even cooking. Cook until both sides are golden brown and cooked through, about 2-3 minutes per side.

Step 13: Serve hot

Remove the cooked thepla from the pan and serve hot.

• Do not add water initially when mixing the dough, as carrots will release some moisture.

• Knead the dough well until it's smooth and pliable.

• Rest the dough for at least 20 minutes for best results.

• Cook the thepla on medium heat until golden brown on both sides.

• Serve hot with pickle or curd.

• Add other vegetables like mint (pudina) or fenugreek (methi) leaves.

• Adjust red chili powder according to taste.