Methi Thepla with Spiced Spinach and Egg Scramble

In a large mixing bowl, combine all ingredients except water. Mix thoroughly with hands or a spoon until well incorporated, then add water gradually, 1 tablespoon at a time, kneading until a soft, pliable dough forms. This should take about 3-4 minutes.

Cover the dough with a damp cloth and let it rest at room temperature for 10 minutes to allow the flavors to meld and the dough to become easier to roll.

Chop the onion finely and mince the garlic. Rinse and roughly chop the spinach. Crack the eggs into a bowl and whisk lightly with a fork. Set all ingredients aside for quick assembly during cooking.

Divide the rested dough into 8 equal portions. On a clean, dry surface dusted lightly with almond flour, roll each portion into a thin, 6-inch diameter circle using a rolling pin. Work on one at a time, keeping others covered to prevent drying.

Heat a flat griddle or non-stick skillet over medium heat (about 180°C). Place one rolled thepla on the hot surface, cook for 1-2 minutes until small bubbles form, then flip. Brush lightly with ghee on the cooked side, cook the other side for 1-2 minutes until golden brown spots appear, then remove to a plate. Repeat for remaining thepla, stacking them to keep warm.

While the first thepla cooks, heat a separate non-stick pan over medium heat (about 160°C) with olive oil. Add cumin seeds and let them sizzle for 30 seconds, then add chopped onion and garlic, sautéing for 2-3 minutes until golden. Stir in turmeric and chili powder for 30 seconds, then add spinach, cooking for 2 minutes until wilted. Pour in whisked eggs, stirring gently for 2-3 minutes until just set and fluffy. Season with salt and remove from heat.