Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies.
Add mashed potatoes, yogurt, three tablespoons of ghee and chopped coriander leaves. Knead into a semi soft dough using water as required. Cover and set dough aside for half an hour.
Divide into ten to twelve portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface.
Heat a tawa. Cook theplas on two sides and shallow fry using ghee as required.
Serve hot with yogurt.