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In a mixing bowl, add wholewheat flour, turmeric, chilli powder, fresh ginger, cumin powder, salt and chopped methi leaves. Mix them together.
Now add Yogurt to the flour and knead to a soft, smooth dough. Adjust the yogurt accordingly. If you are using chickpea flour, you may need a little more yogurt than suggested. Allow the dough to rest for 15-20 minutes. Add a teaspoon of oil and knead again.
Make small equal portions of the dough in the size of a golf ball.
Taking one dough ball at a time, flatten these balls with your palm, dust with whole wheat flour and roll out 5-6 inches. If the dough begins to stick, dust some more flour and roll out.
Cook the thepla on a tava/skillet. When you see the bubble appearing on one side, flip it over, using a spatula and you should find it slightly golden brown. Apply few drops of oil and cook it all the way through by gently pressing with the spatula on either side.
Repeat the process with the rest of the dough. As you make the thepla’s, store them in a casserole dish or hot pot to keep it soft and warm. Serve the hot theplas with aloo jeera, yogurt and pickle.