Take wheat flour, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds, and salt in a bowl. Add green chilies, ginger paste, methi leaves, coriander leaves, besan, curd, and oil.
Mix it with your fingertips.
Now add little water at a time and knead into a semi-soft dough
Cover it and keep it aside for only 10 minutes. Do not let it rest for more than 15 minutes. If so methi leaves will start leaving the water and the dough will become too soft and sticky.
After 15 minutes, knead the dough once again to smooth it out. Divide it into equal smooth balls. Flatten it out between your palms.
Start rolling the thepla. Take one flattened ball, and dip it into dry flour. Roll it into a 5-6 inch diameter circle using a rolling pin and rolling board.
Heat the tawa and Place rolled thepla on the hot tawa. Let it cook for 30-40 seconds or till you get a few bubbles on the top.
Then flip it with help of a spatula. Drizzle some oil and spread it evenly on it.
Cook thepla till brown spots on both sides. Serve.