In a mixing bowl, add 1 ¼ cups whole wheat flour, ¼ cup gram flour, 1 tablespoon sesame seeds, 1 teaspoon ajwain seeds, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, salt as needed.
Mix well and add 1 cup finely chopped methi leaves along with ½ cup plain yogurt/curd.
Mix it well, utilizing the water content from the yogurt & methi leaves.
Sprinkle water as needed and knead it into a soft, firm dough. Add 1 teaspoon oil on top.
Knead again for 3-4 mins until it is smooth & pliable. Make 6 – 8 equal sized balls out of the dough (of desired size)
Dust a ball of dough in whole wheat flour and flatten it.
Roll each ball of dough into a roti of about 1mm in thickness. Repeat this with rest of the dough.
Meanwhile heat a tawa for cooking the paratha. Once hot, set the flame on medium. Gently place the prepared thepla on hot tawa.
Cook the thepla on a hot tawa until there are many golden spots.
Spread a few drops of oil/ghee on both sides, cook for a few more seconds and remove from heat.
Serve hot with fresh thick curd and pickle. You can also serve it with dal fry or dal tadka.
Notes
Adjust spice powders as per preference.
Gram flour is optional. Alternatively, any other whole grain flour can also be added to make the dough.