In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, ground cumin, ginger paste, salt, yogurt, and 1 tablespoon of oil. Mix well with your hands so the greens and spices are evenly distributed through the flour.

Add the water a little at a time, kneading continuously to bring the mixture together into a smooth, firm dough. Cover the bowl with a clean kitchen towel and let it rest for 15 minutes.

Knead the rested dough briefly and divide it into 8 equal portions. Roll each portion into a smooth ball, flatten slightly, and dust lightly with dry whole wheat flour. Roll out each ball into a thin, even circle about 6 inches in diameter.

Heat a tawa or flat skillet over medium-high heat. Place a rolled thepla onto the hot dry skillet. Cook for about 30 to 45 seconds until small bubbles begin to appear on the surface. Flip the thepla, brush a small amount of oil lightly across the surface, and press gently with a spatula. Flip again, brush the other side with a little oil, and cook until light golden-brown spots form on both sides. Repeat for the remaining portions.