Heat oil in a pan over medium heat.

Add cumin seeds to the hot oil and let them sizzle.

Add minced onions, ginger, and garlic to the pan.

Fry the onions, ginger, and garlic until they are golden brown.

Add turmeric, garam masala/sambar powder, and salt to the pan.

Mix the spices well with the fried ingredients.

Add methi leaves to the pan and cook until they are wilted and tender.

Turn off the heat and add buttermilk to the mixture.

Mix everything well until it is combined.

Let the mixture cool down until it is cool enough to touch.

Add whole wheat flour to the cooled mixture and knead it into a soft dough.

If storing the dough in the freezer, lightly coat it with some oil before placing it in a ziploc bag.

Divide the dough into small balls.

Roll out each ball into a thin, round chapati (tortilla).

Cook the chapati on a hot flat pan (tawa) or griddle.

Cook each side until it is lightly browned and cooked through.

Add a little oil or butter to each side while cooking for a richer flavor.