Take fenugreek leaves in a parat. Add salt, ginger-green chilli paste, carom seeds, turmeric powder and chilli powder and mix well.

Add atta and yogurt and mix well.Add little water and knead into a stiff dough. Add 1 tablespoon of oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.

Divide dough into equal portions, flatten and roll out into thin discs dusting with flour.

Heat a non-stick tawa and roast the prepared theplas, turning sides and basting with ghee, till golden from both sides. Serve hot.