In a wide bowl, mix all the flours with flax seed powder, sesame seeds and salt.
Add the fenugreek leaves (or grated lauki if methi is not available), green chilies, ginger paste and curd.
Knead a soft dough using some water. Cover the dough and keep aside for 15 minutes to rest.
Heat a cast iron skillet. Pour 2 drops of ghee on the skillet and wipe with a cloth or tissue.
Now, pinch out lemon size portions of the dough. Make a ball and flatten them. Using the dry flour roll out the dough.
Cook on the hot skillet using ghee. Serve hot with pickle and curd.
