Plate includes

Methi, Atta, Ginger-green chilli paste, Salt, Oil, Carom seeds, Turmeric powder, Red chilli powder, Yogurt, Oil, Ghee

Preparation

1. Take fenugreek leaves in a parat. Add salt, ginger-green chilli paste, carom seeds, turmeric powder and chilli powder and mix well. 2. Add flour and yogurt and mix well.Add little water and knead into a stiff dough. Add 1 tablespoon oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes. 3. Divide dough into equal portions, flatten and roll out into thin discs dusting with flour. 4. Heat a non-stick tawa and roast the prepared theplas, turning sides and basting with ghee, till golden from both sides.