Clean and finely chop 1 cup of fresh fenugreek (methi) leaves. Set aside.
In a large mixing bowl, combine 2 cups of whole wheat flour (atta), the chopped fenugreek leaves, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin seeds, 1/2 teaspoon ajwain, and salt to taste.
Add 2 tablespoons of oil to the mixture and mix well.
Gradually add water (approximately 1/2 cup) to the mixture and knead it into a soft, smooth dough. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Dust a rolling surface with some dry flour and roll each ball into a thin, round thepla (approximately 6 inches in diameter).
Heat a tawa or griddle over medium heat. Place the rolled thepla on the tawa and cook for a minute or until small bubbles appear on the surface.
Flip the thepla and cook the other side for another minute, applying some oil or ghee on both sides as needed.
Cook until both sides have golden brown spots and the thepla is cooked through.
Repeat the process for the remaining dough balls.
Serve the methi thepla hot with yogurt, pickle, or your favorite side dish.