1. Blend spinach, coriander leaves and green chillies in mixie, till smooth.
2. Sieve together flours and salt.
3. Add spinach mixture, a little at a time.
4. Knead simultaneously, to make a soft pliable dough.
5. Keep covered for 10-15 minutes.
6. Brush ghee over dough.
7. Knead again, till smooth and elastic.
8. Take a pingpong ball sized lump, make round.
9. Roll into a thin chappaati using dry flour to dust.
10. Heat tawa (griddle), cook on one side, turn.
11. Drizzle oil, to shallow fry.
12. Repeat for other side.
13. Repeat for remaining dough.
14. Serve hot with veggies or dal.

Making time: 30 minutes
Makes: 13-15 rotis
Shelflife: Dough refrigerated 1 day Rotis, 2 days