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.
In a bowl, add whole wheat flour, besan, sesame seeds, ing, cumin, turmeric, red chili powder, jaggery, salt. Mix well with your fingers. Then add oil and mix again.
Let's combine fenugreek leaves, ginger paste, garlic paste, yogurt. Mix thoroughly. Using your finger, thoroughly combine the fenugreek with the flour. The texture will be crumbly.
Add little water at a time to make a soft dough. Allow it to stand for 10-15 minutes, covered with a damp cloth. Knead it again after 15 minutes to smooth it out.
Make 10 medium-sized balls. Roll each ball between your palms to make a circle.
Warm the tawa/skillet over medium heat. Coat the flattened ball well in dry whole wheat flour. Place it on your rolling board and gently press it down using your fingers.
Now with the help of a rolling pin, start rolling the dough ball from the center, coming out towards the edges. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. Roll it carefully to about 1mm thickness.
When the pan is heated, lay the rolled thepla 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. Continue to cook until the thepla is evenly golden brown on both sides with some deeper brown patches. Flip in between as needed, and cook for a minute on each side.