Wash the fenugreek leaves thoroughly under running water to remove grit, then finely chop them until you have about 1 cup, packed.

In a large mixing bowl, combine the whole wheat flour, gram flour, chopped fenugreek leaves, turmeric powder, red chili powder, ajwain, ginger-garlic paste, sesame seeds, sugar, and salt.

Add the curd and 1 tablespoon of oil, then knead into a soft, pliable dough, adding water a tablespoon at a time only if needed, until the dough is smooth and no longer sticky.

Cover the dough with a damp cloth and let it rest at room temperature so the fenugreek and spices release their flavor and the dough relaxes for easier rolling.

Divide the rested dough into 8 equal portions, roll each into a smooth ball, and roll each ball out into a thin, even round about 6 inches in diameter using a rolling pin, dusting with flour as needed.

Place a tawa over medium-high heat and let it heat until a drop of water sizzles and evaporates instantly on contact.

Place a rolled round on the hot tawa, cook until small bubbles appear on the surface, flip, drizzle a little oil on top, flip again, and press gently with a spatula until golden-brown spots appear on both sides.

Repeat the rolling and roasting process for the remaining dough portions, adjusting the heat as needed so each thepla cooks through without burning.

Stack the cooked theplas in a covered container or wrapped in a clean kitchen towel to keep them warm and soft until ready to serve.