Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Wheat flour |
| ¼ cup | Gramflour |
| ¼ cup | Rice flour |
| 1 bunch | Methi; (fenugreek) leaves |
| \N \N | ; cleaned |
| ½ bunch | Coriander leaves cleaned |
| 2 tablespoons | Oil |
| 1 teaspoon | Sesame seeds |
| ½ teaspoon | Cumin seeds |
| 3 \N | Green chillies crushed |
| 2 teaspoons | Red chilli powder |
| ¼ \N | Turmeric powder |
| \N \N | Salt to taste |
| \N \N | Oil to shallow fry |
Sieve flours together. Wash and chop greens finely.
Mix all ingredients except oil to shallow fry.
Knead into a soft pliable dough using as much water as required.
Divide the dough into 10-12 parts and knead into rounds.
Roll into a chappati, about 6" in diameter with the help of some flour.
Shallowfry on a hot griddle applying some oil on both sides till done.
Repeat for all. Cool to room temperature.
Pack in foil or store in a tight-lidded container.
Eat with sweet or hot mango pickle or curds.
Making time: 30 minutes.
Makes: 10-12 theplas
Shelflife: 2-3 days.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.