Wash and finely chop the fresh fenugreek leaves. Squeeze out any excess water and set aside.

In a large mixing bowl, combine the whole wheat flour, turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain, sesame seeds, sugar, and salt. Mix well.

Add the chopped fenugreek leaves, yogurt, and 1 tablespoon of oil to the flour mixture. Mix everything together with your fingers.

Gradually add water, a little at a time, and knead into a smooth, soft dough. The dough should be pliable but not sticky. Knead for 3-4 minutes until it becomes smooth.

Cover the dough with a damp cloth and let it rest for 15-20 minutes. This makes rolling easier and results in softer theplas.

After resting, divide the dough into 10 equal portions and roll them into smooth balls.

Heat a tava or flat griddle on medium heat.

Take one dough ball, dust it lightly with flour, and roll it into a thin circle about 6 inches in diameter. The thepla should be slightly thicker than a regular roti.

Place the rolled thepla on the hot tava. Cook for 30-40 seconds until small bubbles start to appear on the surface.

Flip the thepla and cook the other side for another 30-40 seconds.

Apply a little ghee or oil on both sides and press gently with a spatula or cloth. Cook until golden brown spots appear on both sides.

Remove the thepla from the tava and place it in a covered container or wrap it in a clean kitchen towel to keep it soft.

Repeat the process with the remaining dough balls.

Serve hot theplas with yogurt, pickle, or chutney. They also taste great with a cup of hot chai.