Ingredients:

2 cups flour
1/2 cup fresh chopped methi leaves
1/4 cup coriander leaves, chopped
3-4 fresh green chillies, chopped fine (optional)
1/2 tsp red chilli powder (optional)
1/2 tsp cumin seed powder
1 tbsp oil
Salt to taste
Water as required

Extras -
1/2 cup flour for dusting
Oil/ghee for shallow-frying

Method:

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.