Chickpea Lentil Paratha with Fenugreek Cilantro Chutney
 
3 cups chick pea, lentil or mung bean flour, or a combination
3/4 teaspoon salt
1 cup warm water

Vegetable oil for brushing the breads and for frying.

Mix all dough ingredients together and knead for just about one minute. Brush the dough with oil and let rest a few minutes. Divide into 8 balls.
Sprinkle a little flour on a board. Roll out the ball, with your fingers, about 5 inches in diameter, brush the whole surface lightly with oil. Fold in 4, roll out again. Brush again with oil. Fry in a hot non stick skillet brushed with oil or sprayed with vegetable spray, a minute or two on each side. Keep warm until you finish frying the whole batch. Serve with curries and chutney.

Fenugreek cilantro chutney:
2 tablespoons ground fenugreek (spice section)
2 tablespoons mustard seeds
1 bunch cilantro, tough stems removed
1 jalapeno pepper
4 garlic cloves
1 inch piece fresh ginger
2 tablespoons sugar
1/4 cup lemon or lime juice
 
Process all ingredients in a food processor to a fine grind. Store in a glass jar.

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