A rustic dinner with chausela/chickpea flour flatbread

Ingredients

• 2/3 cup fine chickpea flour [besan]
• 1/2 cup whole wheat Flour [atta]
• 2  Green Chillies, finely chopped [optional]
• 2 gloves garlic, finely chopped
• 1″ ginger shoot , finely chopped
• 1/4 cup cilantro, finely chopped
• 1 teaspoon Red Chilli Powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon carrom seeds [ajwain]
• 1 pinch asafoetida [hing]
• 1/4 cup dried fenugreek leaves[kasuri methi] or 1/2 bunch fresh methi leaves[finely chopped]
• 2 tablespoons canola oil
• Salt to taste
• Oil as needed for cooking
• Water to knead the dough

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Preparation

• In a medium bowl mix chickpea flour, whole wheat flour,1 tbsp oil, turmeric powder, red chilli powder[if using], asafoetida,carrom seeds and rub softly with hands so that everything comes together .
• Next add the chopped garlic, chillies, cilantro , fenugreek leaves ,ginger,carrom seeds, asafoetida & salt and together with water make a soft dough .Add the water slowly while making the dough.
• Knead the dough for a few minutes on a lightly floured surface to make a soft, smooth and pliable dough.
• Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes. Divide the dough into 6 equal parts.
• Heat the tava/iron girdle/non-stick skillet on medium high. On a lightly floured surface, with the help of floured rolling-pin , roll the balls roughly into 6 inch circles.
• The rolled flatbreads should not be too thick or too thin. The sides will be cracked but don’t worry about it. Place the flatbread over the girdle. When the flatbread starts to puff lightly in certain places & slightly change color, flip it.
• Spread 1 teaspoon oil on the flatbread and flip it,repeat this process for the other side. Cook the flatbread untill golden brown on both sides.
• Cool the flatbread on a wire rack so they don't get soggy. Best served warm with any curry,yogurt or green chilli pickle or any pickle of your choice.