Mix the wholewheat, besan and bajra flours together.
Add in the methi leaves, all the spices, ginger-garlic paste, chopped chillies and salt and mix well. Now knead a soft dough using curd. Add water only if needed. Pour a tbsp. of oil on the dough, knead it and cover it.
Keep the dough aside for about 15 minutes.
Now, roll out the dough to form a disc. Roast it on tava/griddle using a little oil on both sides. Cook till brown spots appear. Serve hot or at room temperature with chutney or pickle or with a curry as per your taste. Enjoy. It’s really tasty and very nutritious as well. Works very well in the children’s lunchboxes too.
The thepla dough will keep in the fridge for 4-5 days.
You can skip the curd but it helps to reduce the bitterness of methi leaves.