Fenugreek leaves (methi), chopped
Gram flour (besan)
Dried pomegranate seeds (anardana)
Onion finely chopped
Green chillies finely chopped
Dry roast coriander seeds, anardana and black peppercorns in a non stick pan, cool and grind into a coarse powder.
Mix together gram flour, wheat flour, turmeric powder, methi leaves, onion, green chillies, ground masala and salt. Knead into a dough using water as required.
Heat a non stick tawa.Divide the dough into equal portions and roll into balls. Dust each ball with dry flour and roll out into roti.
Place a roti on the hot tawa and cook. Turn over, apply a little butter. Turn over again and apply a little butter and cook, turning sides, till both sides are evenly golden.
Transfer onto a serving plate, sprinkle some chaat masala and serve hot.