Gram flour and whole wheat flour have more fibre and proteins than maida.

Gram flour/wheat flour - 1 cup
Fresh Methi leaves - 3/4 cup chopped roughly
Oil - 2 tbsp
Curd - 2 tbsp
Besan flour - 2 tbsp
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Coriander seeds powder - 1 tsp
Cumin seeds powder / cumin seeds - 1 tsp
Salt - to taste
Water - as required to knead the dough

Method:

Chop the methi leaves roughly. Saute the methi leaves until it shrinks and reduces in volume.
Sauting the methi leaves avoids bitterness.
In a bowl, add together wheat flour, salt, coriander powder, red chilli powder, cumin seeds , curd, besan flour,oil, turmeric powder and required salt.
Add the sauteed 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 them hot with onion raita/pickle.

Recipe courtesy: Sharmis Passions