Mix all the spices with both the flours, add fenugreek leaves and mix all the ingredients. Add curd/yogurt and knead the flour.
Leave the dough for few minutes, the fenugreek leaves may leaves some water.
Add oil and then knead to a smooth dough using little lukewarm water (or as required).
Divide the dough into small portion, and roll each portion as shown in pic. rolled bread should be thin not thick.
Heat a griddle, as shallow fry thepla using oil/ghee from both sides till light brown.
Rolled Thepla should be not very thin like Khakhara(another Gujarati Flatbread) or thick like Paranthas.Do not apply dry flour while rolling thepla, it will come out dry.Do not shallow fry for too long, theplas can be become hard when cooled.