Take flours in a big bowl, add cumin powder, salt and jaggery powder. Mix well. I recommend adding jaggery or little sugar to cut down the slight bitterness of flours.

Add grated bottle gourd after squeezing out the water well

Add chopped fenugreek leaves, ginger chilli paste, melted ghee. Combine everything well.

Add thick yoghurt to knead the firm dough.

Let the dough rest for 15-20 minutes. After resting time, the dough will become softer.

Roll thepla as thin as you can, roast them on a medium-hot skillet using oil.