Wash and finely chop a cupful of fresh Fenugreek leaves. Put to one side.
Place the whole wheat flour, gram flour, pearl millet/bajra flour and sorghum flour/jowar flour in a mixing bowl. Add the paste of ginger and chili into the bowl along with the remaining spices and mix together well. Once mixed add in the yoghurt or water gradually until the mixture forms a dough.
Take one of the balls of dough and sprinkle some flour on it. With a rolling pin flatten the ball into the round thepla about 5-6 inches in diameter. Place the thepla on a hot tawa or flat cooking plate, flipping over when one side is partly cooked. Spread oil on the partly cooked side and flip over again, spreading the second side with oil. Flip the thepla a couple more times until golden spots start to appear on each side and it is cooked evenly.
Eat whilst warm with plain yogurt or a lemon or mango pickle.