Take the clean leaves from methi stalks and wash them and allow to drain the water and later chop them. Keep aside.
Take whole wheat flour, besan, dry spices (cumin, red chilli, turmeric powder) and salt in a big bowl. Mix them with your fingers.
Also add 1 tablespoon oil and curd into it.
Now add chopped methi leaves along with its juices. Mix it well and knead a smooth dough.
I did not add any extra water. Moisture from leaves and water from curd was enough to bind all of them together. If you require can add 1 or 2 tablespoon of water.
Cover the dough with a damp cloth and allow to rest it for 15 minutes.
Now make lemon size balls from the dough.
Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
Cook on the preheated skillet until bubbles appear on the surface, apply a small amount of oil over the surface and then flip and cook the other side in similar manner.