Serving – 5 to 6 theplas
Garlic paste – 1 Teaspoon
Coriander paste – 1 Teaspoon
Divide the dough into equal portions and roll them into thin theplas.
Heat a non stick tawa and cook With oil till golden brown on both the sides. Serve hot with green chutney or dry garlic coconut chutney or pumpkin chutney.
Find green chutney recipe here http://riddhiskitchen.blogspot.in/2013/11/green-chutney.html
Find dry garlic coconut chutney recipe here http://riddhiskitchen.blogspot.in/2013/10/garlic-dry-coconut-chutney.html
Find pumpkin chutney recipe here http://riddhiskitchen.blogspot.in/2013/10/pumpkin-ki-chutney.html
Tip : you can aslo use kasuri methi instead of fresh methi ( fenugreek) leaves.