Mint Chappathi

Ingredients

mint - 20 to 25 leaves

coriander - 10 stems or so

spinach - a handful

cumin seeds - about a tsp

curry pdr - 2 pinches

salt - per taste

Method

Grind the above ingredients into a thin sauce and combine this with atta(1 1/2 cups). Knead into a smooth dough. Apply oil to the kneaded dough and let it rest for 20 to 30 in a closed bowl. Then make chappathis and fry them on a hot stove.