First, prepare the fenugreek: Pluck the Methi leaves from the stem and wash them in cool running water. After that, completely drain them and dry them with a paper towel or kitchen towel. Finely chop the leaves, then place them aside.
Let's combine fenugreek leaves, ginger paste, green chilies, sesame seeds, turmeric powder, sugar, and asafoetida in a large mixing dish. Mix thoroughly.
Mix in the bajra flour, whole wheat flour, and salt. Using your finger, thoroughly combine the fenugreek mixture with the flours. The texture will be crumbly.
Knead in 1 tablespoon of yogurt at a time to make a soft dough. Allow it to stand for 10-15 minutes, covered. Knead it again after 15 minutes to smooth it out.
Make it into equal halves. Roll each piece between your palms and press to form a circle. Warm the Tawa over medium heat.
Coat the flattened ball well in dry chapati flour. Roll it carefully.
When the pan is heated, lay the rolled dhebra on it. Flip it when you notice bubbles on it. After a few seconds, drizzle oil on it and flip it again, pressing gently with a spatula until you see some brown spots on the bottom.
Apply more oil to the other side, flip, and cook on that side. When done, remove from skillet/tawa and repeat until all of the dough is used up.