Ingredients
1 cup wheat flour
1/4 cup gramflour
1/4 cup rice flour
1 bunch methi (fenugreek) leaves cleaned
1/2 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
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.
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