The beauty of this recipe is that you can add finely chopped spinach, fenugreek, coriander, mint or other fresh herbs (probably even parsley if you like the taste, though it's not something I've tried) to the flour while making the dough.
Or, if you dont mind having to roll out slightly bumpy dough into approximate circles, you can add finely chopped onions, grated carrots, etc. It's very versatile, this recipe, very nice as a snack with hot, sweet tea (for those who like tea). Just serve with tomato ketchup or even with any Indian pickle. The mango avakkai is perfect for this, IMHO.
Recipe for: Masala Chappathis
2 cups flour (I used 1 cup wholewheat flour, 3/4 cup soyflour or millet flour, 2 tbsp gram flour, 2 tbsp semolina/rava, 2 tsp rice flour)
1/2 cup fresh chopped methi leaves (or any other herbs/greens you wish)
1/4 cup coriander leaves, chopped
1 tbsp ginger-garlic paste
3-4 fresh green chillies, chopped fine (optional)
1/2 tsp red chilli powder (optional)
1/2 tsp cumin seed powder
1/2 cup plain yoghurt
1 tbsp oil
Salt to taste
Water as required
1/2 cup flour for dusting
Oil/ghee for shallow-frying
1. Put all the ingredients together in a big bowl and make it into a soft dough. It will be sticky. Add water only as required.
2. Let it rest for 10 minutes.
3. Pinch off medium-sized balls and roll out gently into approximate circles, dusting liberally with flour on each side.
4. Cook on a flat tava or fry-pan, spreading a little oil/ghee on either side, until golden spots appear. Keep warm in an oven while cooking the rest of the chappathis.
5. Serve hot with ketchup or any Indian pickles.