- 1½ teacups makai ka atta
- ½ teacup cauliflower, grated
- ½ teacup methi leaves,
- finely chopped ½ teacup coriander, chopped
- 2 green chillies, chopped
- 1 potato, boiled
- salt to taste
For the chapaties :
Combine all the ingredients together to make a soft dough.
Knead properly and keep aside for ½ hour.
Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava.
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