Prepare the Dough: In a large mixing bowl, combine whole wheat flour, chopped fresh fenugreek leaves, yogurt, ginger-garlic paste, green chilies, turmeric powder, coriander powder, carom seeds, and salt. Mix well to evenly distribute the spices and leaves.

Knead the Dough: Gradually add water while kneading to form a soft and pliable dough. Knead for several minutes until smooth. Cover the dough with a damp cloth and let it rest for 10–15 minutes.

Divide and Roll: Divide the dough into small equal portions and roll each portion into a smooth ball. Lightly dust the rolling surface with flour and roll each ball into a thin, round flatbread of even thickness.

Heat the Pan: Place a non-stick tawa or skillet over medium heat and allow it to warm properly. A moderately hot pan ensures even cooking without burning.

Cook the Thepla: Place a rolled thepla on the hot tawa. Cook for 1–2 minutes until small bubbles appear. Flip it and cook the other side for another 1–2 minutes. Apply a little ghee or oil on both sides and press gently with a spatula to help it puff slightly.

Check for Doneness: Cook each side until golden brown spots appear and the thepla feels soft yet cooked through. Avoid overcooking to prevent dryness.

Serve or Store: Serve immediately with yogurt, pickles, or chutney. To store, let the theplas cool completely and keep them in an airtight container. Reheat on a tawa or skillet before serving to retain softness.