Start by prepping fresh herbs, methi and coriander. Clean and chop rinsed herbs and do the same with the ginger. Gather all the ingredients for the dough in a dough maker/ paraat or large bowl except the water and flour for dusting.
If kneading by hand, mix all the ingredients using a clean hand and rub the herbs in the flour to release flavour. Add just a few tablespoons of water in increments and knead to make a soft pliable dough. Make sure the dough is soft. You shouldn’t have to make too much of an effort to pull apart a rough ball of dough.
Let the dough rest 15 minutes to half an hour.
Make small balls out of the dough and start rolling them into really thin preferably in a round shape. You can use some oil or dry flour to help it spread and not stick on the counter or the chakla base.
Place a tawa or griddle on medium high heat and let it heat up. You can hover your hand over the surface to check if the tawa is radiating heat. Once hot, cook the rolled theplas one by one, carefully cooking each side with a bit of oil till little brown spots appear.
Cook the entire batch and store wrapped in foil or wax paper, in an air tight container once they cool down.
Serve warm theplas with some green chilli pickle or some Gujarati Choondo (sweet mango pickle).