Rinse well and chop methi leaves (if using small variety of leaves then don't have to chop).
In a large bowl add flour, besan, and all powdered spices, garam masala, chilli-ginger paste, salt, oil and methi leaves mix well to combine everything.
Add curd and knead to smooth dough, add 2-3 tbsp of water if required.
Methi leaves will leave water by itself so go slow on water.
Cover dough with a damp clean cloth and keep aside for 15-20 mins, add 1 tsp oil and knead again for a min.
Divide dough and make medium size balls, flatten it and dust with flour.
Roll this into thin disc or roti of a big size , now smear oil on the roti and dust wid flour,then fold like a paper Japanese fan as shown in d pic, then make a round by rolling from one end towards inside and make a flat peda, don't press too much, make a roti again wid slight pressure.
Heat a tawa or pan and place lachha thepla on it,flip thepla and apply oil or ghee.
Now flip thepla again and apply oil/ghee. Roast both sides until golden brown and thepla gets cooked. Repeat same for rest of dough.
Serve ur Crispy Lachha thepla with raita or plain curd.
