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In a large bowl, combine the flour, salt, turmeric powder, and sesame seeds. Mix well. Add the oil and rub it into the flour mixture. Move the flour mixture to the side then pour in your drained butter beans on the other side and mash down with a fork and mix thoroughly.
Stir in the chilli paste, followed by the chopped fenugreek leaves. Mix until evenly combined.
Gradually add the butter bean liquid and water, mixing as you go, until a soft dough forms. Cover and let the dough rest for a few minutes.
Divide the dough into small portions and roll each into a thin flatbread (thepla).
Heat a skillet (tawa) over medium-high heat. Place a rolled thepla onto the hot skillet.
After about 10 seconds, flip it. Lightly spread oil on the cooked side, then flip again and apply oil to the other side
Cook, flipping a few times, until both sides are golden and cooked through.
Remove and place on a plate. Enjoy warm on its own or with yogurt, pickle, or chutney.