Boiled cubed tofu in salted water for 5-7 minutes, once done drain the water out and let it sit until cool enough to handle. This step helps remove access water from tofu as well as slighly removes the tofu smell.
Blend boiled.drained tofu with fat free greek yogurt and jaggery. Once done keep it aside. This creamy mixture is needed to form the dough and to add protein.
Chopp/grind ginger, garlic, thai green chili together and keep it aside.
In a mixing bowl, add wheat flour, chickpea flout, unflavored protein powder, vital wheat gluten and all the dry spices listed above.
Mix in chopped fenugreek leaves. Be sure to remove big stems, wash thoroughly, dry completely before chopping it.
Mix in ½ cup of oil then start using tofu/yogurt/jaggery creamy mixture to start forming the dough. If the dough does not seem to come together, keep adding little more water at a time to make the dough. I ended up using ½ cup of water ot get the right consistency.
The dough consistency should be like playdoh (the one kids play with!). In other words, the dough consistency should be a little firmer than pizza dough. You should be able to roll the thepla easily with just a small amount of dry flour.
Cover the dough for 10 minutes. After 10 minutes, if the dough feels sticky, kneed the dough again with 2 tbsp of oil to smooth it out. Make 50 equal sized balls out of the dough. The bigger the dough ball, the thicker your thepla will be.
Start warming up your flat pan/tawa.
Massage one dough ball between your palms to smooth it out and press it a little to flatten it. Dust it with dry rice flour (any dry flour like rice flour, whole wheat flour, all purpose flour works just fine).
Start rolling thepla. Roll it as big/small or thin/thick you like with the help of dry flour. The less dry flour you use the better it is! Thicker thepla will stay softer for longer.
Place your rolled out thepla on the hot tawa/flat pan. Cook it on one side on low heat for 15-20 second or until you see some white and light brown spots on the side that is facing the hot tawa.
Flip the thepla so now the other side is facing the tawa. Cook it on low heat for 20-30 second and then turn the heat to medium. Cook more on medium heat for another 5-10 ish seconds or until you see the side that is facing the tawa is somewhat cooked with some brown spots on it.
Once the second side is somewhat cooked, add ¼ to ½ tsp of oil on the thepla (on the side that is facing up) and flip it.
Put some pressure on thepla and spin it with the help of Wooden Roti Chapati Presser or spatula.
Flip it after 10-15 seconds and cook the other side the same way by putting some presser on thepla and spinning with the use of tawa presser or spatula. It is cooked now, take it off the tawa!
Repeat the same process of rolling and cooking for rest of the dough balls.
Serve thepla with any pickles, tea, coffee, milk, yogurt, chutney or even peanut butter! I prefer topping each thepla with fried egg, sliced avocado and dry achar masala (sambhario masalo)
These theplas freeze well. Pack it up in a double ziplock bags and freeze them. It stays good for 3-4 months in the freezer. Take it out of freezer and warm it up in a toaster oven and eat!