300 grams whole-wheat flour

100 grams mung dal

250 grams fenugreek leaves (leafy methi)

3 tbsp. green chili paste

250 grams palak (spinach)

¼ cup coriander leaves

1-tsp. cumin seeds

Salt

Wash mung dal and cook. Wash and chop both leafy vegetables. Add to dal and boil. Add chili paste, turmeric powder, cumin seeds, coriander leaves and salt. When it is cooked, remove and allow it to cool.

Shift the wheat flour and add dal mixture to it. Knead into the smooth dough.

Roll out as 6-inch tortillas, Roast on a warm griddle using a little oil.