Directions

• Wash and finely chop the coriander, mint and curry leaves
• Grate the ginger 
• Add wheat flour to a bowl and add the herbs and the anise seeds
• Add the oil. turmeric powder, chilly powder, salt, asafoetida and grated ginger
• Mix all the above with required amount of water (around ½ cup) to form a soft pliable dough and knead for a few minutes and set aside for 20 mins
• Divide the dough into 8 equal balls of dough
• Roll each ball into a uniform circle roughly around 6 inch diameter
• Heat a griddle on the stove and once hot, add the round shaped chapathi onto the pan without any wrinkles. 
• Cook for about a minute one side and turn it over
• Cook for a minute and brush with some oil and turn over and brush oil once more.
• Signs of cooked chapati is appearance of some brown spots on both sides
• Remove from griddle and set aside in a clean dish
• Repeat the process for each ball
• Stack the chapatis and store in a closed container