In a large bowl, take whole wheat flour and add fenugreek leaves (methi), turmeric powder, coriander powder, jeera powder, ginger garlic paste, green chili paste, and salt.

Add yogurt to this mixture and knead into a firm, smooth dough using water as per requirement.

Coat the dough with oil until smooth. Cover and allow it to rest for 15-20 minutes.

Now preheat the iron skillet on low to medium heat. Make equal portions from the thepla dough.

Roll the thepla portions and flatten them between your palms.

Dust the thepla portion and roll them into thin circles. While rolling the portion, you can keep dusting it with dry flour to prevent the dough from sticking while rolling it.

Roll all the portions into a circle and place one rolled-out dough on the preheated skillet. As you notice air pockets popping out, flip the thepla.

Put some oil and, using a spatula, cook the thepla with light pressing and flipping the thepla.

Cook until the thepla has light brown spots on both sides. Stack them on a plate.

Similarly, cook all the theplas and stack them one above another to maintain their softness, keep them moist, and serve them warm.