Ingredients:

• 1 cup- Wheat flour
• 1/4 cup – gram flour
• 1/4 cup – Rice flour
• 1 bunch – Methi (fenugreek) leaves cleaned
• 1/2 a bunch – Coriander leaves cleaned
• 2 tbsp – oil
• 1 tsp – sesame seeds
• 1/2 tsp – Cumin seeds
• 3 – Green chillies crushed
• 2 tsp – Red Chilli powder
• 1/4 – Turmeric powder
• Salt to taste
• Oil to shallow fry

Method:

1. Sieve flours together. Wash and chop greens finely.
2. Mix all ingredients except oil to shallow fry. Knead into a soft pliable dough using as much water as required.
3. Divide the dough into 10-12 parts and knead into rounds.
4. Roll into a chappati, about 6 inch in diameter with the help of some flour.
5. Shallow fry on a hot griddle applying some oil on both sides till done.
6. Repeat for all. Cool to room temperature.
7. Pack in foil or store in a tight-lidded container.
8. Eat with sweet or hot mango pickle or curd.

Recipe courtesy of Saroj Kering