Clean and finely chop the methi leaves.
In a large mixing bowl, combine wheat flour, besan, turmeric, chilli powder, cumin powder, garam masala, ajwain, sesame seeds, kasuri methi, hing, and salt.
Add chopped methi leaves to the dry ingredients.
Mix in chilli paste, ginger paste, and curd.
Slowly add water and knead into a soft, pliable dough.
Cover the dough and let it rest for 20 minutes.
Divide the dough into equal-sized balls.
Roll each ball into thin circles using wheat flour for dusting.
Heat a tawa or flat pan on medium flame.
Place a rolled thepla on the pan, cook for 30 seconds or until small bubbles appear.
Flip and apply a little oil on the cooked side.
Flip again and apply oil on the other side, cook until both sides are golden brown.
Remove and keep warm.
Repeat for all dough balls.
Serve hot with yogurt, pickles, or chutney.
