1 Make the dough

1. Mix Khapli flour with chopped methi, curd, haldi, salt, chilli powder, ginger-chilli paste, and a spoon of ghee or oil. Knead into a soft dough. Rest it for 15 mins.

2 Roll it out

2. Divide dough into balls. Roll into thin rounds using dry flour to prevent sticking.

3 Cook on tawa

3. Place on a hot griddle, flip when bubbles appear. Cook both sides with a drizzle of ghee or oil until golden spots form.

4 Serve

4. Stack warm theplas in a cloth-lined box. Pair with pickle, curd, or a smear of gulkand for something sweet.