In a large mixing bowl, add 2 cups of whole wheat flour, 1 cup of finely chopped fresh methi leaves, and 2 tbsp of gram flour. Gram flour adds a nice texture, while methi leaves bring a distinct flavour to the theplas.

Add 1/4 cup yogurt to the dry ingredients. This keeps the theplas soft and adds a mild tanginess. Follow by adding 1 tsp each of turmeric, cumin seeds, and ajwain, which give the flatbread a subtle earthy aroma.

Season the dough with 1 tsp of red chili powder, 1 tsp of coriander powder, and salt to taste. Mix everything well before adding 1 tbsp of oil. The oil will help bind the dough and add a smooth texture.

Gradually add water to the mixture, kneading until you achieve a soft yet firm dough. The dough should not be sticky, so add water sparingly. Cover the dough with a damp cloth and let it rest for 10-15 minutes.

After the dough has rested, divide it into equal portions (about 8-10 small balls). Roll each portion into a smooth ball and flatten it slightly between your palms.

Dust the rolling surface with some whole wheat flour. Take one dough ball and roll it out into a thin, round flatbread, around 6 inches in diameter. Use gentle, even pressure to prevent sticking or tearing.

Heat a tawa (griddle) over medium heat. Place the rolled out thepla on the hot tawa and cook for about 1-2 minutes until small bubbles appear. Flip the thepla and drizzle a few drops of oil around the edges, pressing down gently with a spatula.

Cook each side until golden brown spots form. Remove from the tawa and repeat for the remaining dough balls. Serve your Methi Thepla warm, paired with yogurt, pickle, or a side of curry.