Rinse 1 cup methi leaves very well in water then drain, and chop finely.

In mixing bowl take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup jawar, 1/4 cup bajra.

Now add cumin powder, red chilli powder, coriander powder, ginger chilli paste,oil, salt,

Now add chopped methi leaves, mix well,

Add curd, mix well and knead into a dough, don't add water while kneading as methi leaves released the water

Add more curd if required while kneading.

Take medium sized of balls from dough

Sprinkle some flour on it.

With rolling pin begin to roll the thepla

Roll the thepla to a round of about 5 to 6 inches in diameter

On a hot tava place the thepla flip when one side is partly cooked

Spread the oil on this side and flip the thepla again

Now spread the oil on this side flip couple of times till you get golden spots and the methi thepla is cooked evenly.

You can also press thepla with spatula while cooking

Serve thepla with curd and lemon or mango pickle.