Take a mixing bowl and add flour, besan, bajra atta and chopped methi leaves in it.
Mix the ingredients well and then add turmeric powder, cumin powder, dhania powder, and salt to taste. After that add ginger and green chili paste and make a soft dough.
Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
Keep kneading the dough for 6-7 minutes before rolling it.
The dough’s texture needs to be really elastic otherwise the paratha won’t be soft.
You can add little oil in the dough and then knead the dough for longer duration
When the dough acquires desired consistency cover and rests the dough for 10-20 mins.
Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
Now dust these balls with dry flour, roll them with a rolling pin and shape them in thin circles.
Heat up a griddle or tava and smear it with a teaspoon of oil.
Gently place it over hot tava and cook from both the sides. Flip it when brown spots start to appear and cook from other side similarly. You can apply ¼ teaspoon oil before flipping.
Repeat the process till all theplas are cooked. Switch off the heat and have it with pickle or chutney.