Wash the fenugreek leaves thoroughly and chop them finely.
In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yoghurt, gram flour, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and 2 tablespoons of oil. Mix well.
Mix nicely with your fingertips and leave aside for 10 minutes. Methi will release the water it has.
Add very little water and knead to make a soft dough.
start kneading. Gradually add water as needed to form a smooth and pliable dough. The dough should be soft but not too sticky. Knead for a few minutes to ensure everything is well combined.
Cover it and keep it aside for only 15-20 minutes. Do not let it rest for more than 15-20 minutes. If so methi leaves will starts leaving the water and dough will become too soft and sticky.
After 15 minutes, knead the dough once again to smooth out. Divide it into equal smooth balls. Flatten it out between your palms and dust it with flour.
Dust and Roll out the dough ball into a thin circle (thepla) using a rolling pin. Use some extra flour to prevent sticking.
Heat a tawa or skillet over medium heat. Once hot, carefully place the rolled thepla onto the tawa.
Cook the thepla for a minute or until small bubbles start to appear on the surface. Flip it over using a spatula.
Spread a little oil or ghee on the cooked side and flip again. Press gently with the spatula, allowing it to cook until golden brown spots appear on both sides.
Remove the cooked thepla from the tawa and place it on a plate. Repeat the process with the remaining dough balls.
Serve methi thepla hot with yoghurt, pickle, chutney, or any curry of your choice.