Combine fenugreek leaves, wheat flour, turmeric powder, red chili powder, dhaniya powder, jaggery, and salt in a large bowl.

Gradually add water, mixing continuously, until a semi-hard dough forms.

Divide the dough into 20-25 equal portions.

Roll each portion into a thin, round roti.

Heat a tava or frying pan over medium heat.

Place the roti on the hot tava.

Drizzle oil around the edges of the roti.

Flip the roti and drizzle oil on the other side.

Cook until both sides are golden brown and cooked through.

Serve hot with sweetened curd and mixed vegetable pickle.