Chop the methi leaves roughly.
Saute the methi leaves until it shrinks and reduces in volume.Sauteing the methi leaves avoids bitterness.
In a bowl, add together wheat flour, salt, coriander powder, red chili powder, cumin seeds , curd, besan flour,oil, turmeric powder and required salt.
Add the sauted methi leaves to the above mixture.
Add water little by little and combine them together to form a soft pilable dough.
The dough should have the consistency similar to a roti dough.Cover and leave aside for 15-30 mins.
Pinch lemon equal sized balls and roll them to form smooth balls.
Roll them into thin rotis.
Heat tawa, carefully add the rotis , drizzle oil.
Cook the theplas on both sides till cooked(until brown spots appear here and there).
Serve Methi Thepla hot with onion raita/pickle.