Take a broad vessel and mix Nachni, ragi flour, and wheat flour in it.

Add chopped methi or fenugreek leaves in the flour and mix everything well with your fingertips.

Add turmeric powder, red chili powder, coriander powder, salt, and ghee in the flour.

Mix it well, add water and knead the dough very gently.

Make a soft dough and cover it with a damp cloth and keep it aside for 15 minutes.

Take the dough and knead it again for a few seconds.

Now pinch lemon sized balls and keep it aside.

Repeat the same process for all the dough.

Take one lemon sized ball, dust some plain flour on it, and roll it.

Heat an iron griddle, once its hot add the rolled roti on it.

Keep the flame on medium to high and cook until you see brown spots on them.

Now flip the side and let it cook on the other side.

Now apply oil on it and cook nicely pressing with a metal spatula.

Once they are nicely cooked remove it from the griddle and keep it in a casserole.

Repeat the same process with all the Nachni methi theplas and pile it in a casserole.

Serve this hot or cold with a dollop of butter, curd raita, and pickles.