In a mixing bowl combine flour, fenugreek, and spices.
Add the yogurt to the flour mixture and knead into a firm smooth dough adding a little amount of water and 2 tablespoons of oil. Let the dough rest for 10 to 15 minutes.
Make 10-12 balls from the dough. Take one ball, dust it with dry flour and roll it with the help of a rolling pin.
Make a circle of about 5 to 6-inch diameter. Heat an iron skillet and Place the rolled circle over the skillet.
Let it cook from this side. Flip it over, apply some oil and cook again. Turn the Theplas again and cook from both sides evenly.
Remove from skillet and serve drizzled with ghee and pickle.
Notes
Make sure to knead the dough smooth and soft to make sure the theplas are soft and delicious.
Keep the dough covered, to rest for at least10 minutes.
Roll the thepla as thin as you can.
Ghee makes the best thepla, but if you want you can use oil as well.
Keep the thepla in a casserole box stacked together to ensure they stay soft.