Ingredients:

• 2 cups – Wheat flour
• 1/2 bunch Fenugreek leaves
• 2 medium radishes
• 3 Green chillies
• 1 inch piece – ginger, (peeled)
• 1 tbsp – chopped Coriander leaves
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/4 tsp – Asafoetida powder
• salt to taste
• 1 tbsp – sesame seeds (white or brown)
• 2 tbsp – fresh Curd
• 2 tbsp – oil
• oil for shallow frying

Method:

1. Grate the radish, sprinkle it with some salt, and keep aside for 5 minutes.
2. Squeeze out all excess water.
3. Rinse the fenugreek leaves.
4. Dry the leaves on a clean kitchen towel to remove excess moisture.
5. Chop and keep aside.
6. Sieve the flour and salt together.
7. Grind the chillies and ginger, add to flour.
8. Add the other ingredients, except the oil for shallow frying.
9. Add radish and fenugreek leaves.
10. Knead well, using very little water, to form a stiff dough.
11. Cover with a moist cloth, keep aside for 15 minutes.
12. Divide dough into small balls (half the size of ping pong balls).
13. Flatten each ball, and keep covered with moist cloth until needed.
14. Roll each ball into a thin chapatti, 6 inches in diameter.
15. Use dry wheat flour for dusting while rolling.
16. Heat a non-stick or heavy-bottomed griddle, and place chapatti on it.
17. Cook on both sides till golden brown spots appear.
18. Drizzle a little oil on top, and shallow fry for a few seconds .
19. Flip and repeat.
20. Remove from pan and pile them up as they get ready.
21. Serve hot with green chutney and sauce.

Recipe courtesy of Sify Bawarchi