Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      tablespoons   oil
   1      teaspoon      sesame seeds
     1/2  teaspoon      cumin seeds
   3                    green chillies crushed
   2      teaspoons     red chilli powder
     1/4                turmeric powder
                        salt to taste
                        oil to shallow fry

Preparation:

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.