CHAPPATHI

Ingredients
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Finger millet flour - 160g
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Kodo millet flour -160g
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Little millet flour -160g
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Barnyard millet flour -160g
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Foxtail millet flour -160g
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Wheat flour - 100 g
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Onion - 25 g
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Drumstick leaves - 20 g
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Curry leaves - 5 g
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Coriander leaves - 10 g
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Green chillies - 20 g
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Cumin seed - 1 teaspoon
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Salt - as required
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Oil - as required
Method
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Add salt and water to the flour and knead it into soft dough.
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Make round balls and roll to flat chappathi.
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Toast the chappathi on a preheated pan.
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Serve hot with any curry or gravy.