Mix together the chickpea flour and plain flour in a large bowl. Keep some aside into a small bowl for later uses.
Add salt, ginger, green chillies, chopped coriander, carom seeds, red chilli powder and turmeric to the large bowl and mix well.
Add the old and 200ml water little by little, knead the dough until it clumps together. Use the kept flour in the small bowl if needed - it prevents to dough from sticking to your hands.
Clump the dough into a mound or ball, cover with kitchen cloth and keep aside for 15-20 minutes.
Add red onions and spring onions in, mix until even. Divide the dough into 8 portions and shape into smaller balls.
Roll out each of the smaller balls of dough into a round plate, about 15-20cm in diameter.
Pan fry the breads for 3-4 mins on each side until they start to dry out and color.
