In a large mixing bowl, combine gram flour and wheat flour. Add chopped green chilies, turmeric powder, salt, chaat masala, kasuri methi, ajwain, and fresh coriander leaves. Mix everything well so that the spices are evenly distributed.

Now slowly add water little by little and start kneading the mixture into a dough. Do not add too much water at once.

Knead it into a soft and smooth dough. The dough should not be too soft and not too hard. If it is too soft, the roti will be difficult to roll. If it is too hard, the roti may become dry and stiff.

Once the dough is ready, cover it and let it rest for about five minutes. This helps the dough set properly and makes rolling easier.

After five minutes, knead the dough lightly again. Make small balls from the dough according to the size you prefer.

Take one dough ball and roll it gently with a rolling pin. If it sticks, you can dust it lightly with dry flour.

Heat a tawa (flat pan) on medium flame. Place the rolled roti on the hot tawa. Let it cook until light brown spots appear. Then flip it and cook the other side as well.

You can apply a little ghee or butter on both sides while cooking to make it more flavorful and slightly crispy. Cook until both sides are properly done.

Remove it from the pan and serve hot.