1. Grate radish, sprinkle a little salt, keep aside for 5 minutes.
2. Press out all excess water.
3. Wash and drain fenugreek leaves.
4. Dab them on a clean kitchen towel to remove all excess moisture.
5. Chop and keep aside.
6. Sieve flour and salt.
7. Grind chilli, ginger in a small mixie till crushed
8. Add to flour.
9. Add all other ingredients except oil for shallow frying.
10. Add radish, fenugreek leaves.
11. Mix well, add very little water to knead into a stiff dough.
12. Knead well, cover with a moist cloth, keep aside for 15 minutes.
13. Divide dough into small balls half the size of ping pong balls.
14. Round and flatten each, keep covered with moist cloth, till used.
15. Roll each into a very thin chappati 6” in diameter.
16. Use dry wheat flour for dusting to aid while rolling.
17. Heat a heavy or nonstick griddle, place chappati on it.
18. Roast on both sized till golden brown spots appear.
19. Drizzle a little oil on both sides, and shallow fry for a few seconds.
20. Flip and repeat for other side.
21. Take off fire. Pile them as they are done.
22. Serve either hot from the griddle with green chutney and sauce,
23. Or serve cold even the next day with tea,coffee and jam.

Making time: 45 minutes
Makes: 15-16 theplas
Shelflife: 2 days