Ingredients

Wheat flour (atta//godhi hittu)—1 cup

Kasuri methi ( dried fenugreek leaves)—1/2 cup

Ghee—1 tablespoon

Asafoetida (hing//ingu)—1 teaspoon

Turmeric powder (arisina//haldi)—1/2 teaspoon

Ajwain (om kaalu//carom seeds)—1 teaspoon or ( jeera seeds/cumin seeds)

Red chilli powder (achha menasina pudi)—1 teaspoon

Salt —to taste.

Water —to knead dough (As required )

Tava or skillet

Method

Firstly soak kasuri methi in 2 cups of hot water for 8 to 10 minutes.

Then drain water completely.

Now take a mixing bowl,add wheat flour,ghee,asafoetida,turmeric powder,ajwain,red chilli powder,salt,and soaked and drained kasuri methi leaves.

Mix everything well together making sure all the ingredients are combined well.

Now add required amount of water little by little and knead the dough.

The should be soft.

( you can knead the dough using food processor)

Cover and keep the dough aside for 10 to 15 minutes.

Now knead the dough again and divide into equal parts( balls).

Now roll the ball into round circles with a rolling pin.

You can dust with wheat flour while rolling chapattis.

Heat the tava or skillet on medium heat,once’s hot enough transfer the rolled chapathi on tava.

Cook the chapathi on one side brushing with oil and after few minutes flip it.

Cook the other side also brushing with oil.

Cook till you get golden spots on chapattis on medium flame

When done remove from tava and cook all the chapattis in the same way.

Serve hot with any curry of your choice,curd,butter and pickles.