Collect whole wheat flour, fenugreek leaves, spices, and yogurt for a flavorful dough.
Wash fenugreek leaves thoroughly, chop them finely to blend well into the dough.
Mix flour, fenugreek, spices, and yogurt to form a soft, smooth dough.
Allow the dough to rest for 15-20 minutes for better texture and flexibility.
Divide dough into small balls and roll each ball into a thin circle.
Place the rolled dough onto a heated griddle, cooking both sides until golden.
Serve the warm methi thepla with tangy pickle or cooling yogurt for extra flavor.