Pre‑Prep  - In a large bowl, mix the dry ingredients (wheat flour, kasuri methi, and spice powders). Mix everything together using your hands or a spoon until the spices are evenly distributed. Create a small well in the center and add the curd. Begin mixing, then add water a bit at a time until you have a soft dough. When the dough is ready, drizzle about a teaspoon of oil over it, knead gently a few times, then cover with a plate or damp towel. Allow it to settle for at least 30 minutes so that the chapatis softens.

Cooking the Chapatis - After resting, divide the dough into equal portions, roughly the size of a small lemon. Dust your work area with flour and roll each ball out into a medium-thin circle. Don't worry if they aren't perfect; they'll still taste delicious. Preheat a tawa or flat pan to medium-high heat. Place the rolled chapati on a heated pan. If bubbles or bright spots show up, flip it. Drizzle a little oil or ghee around the edges, flip, and gently press with a spatula until both sides have attractive golden spots. Once cooked, remove and place on a dish.

Serving - Stack your cooked chapatis on a tray and cover with a nice kitchen towel to keep them warm and prevent them from drying. These masala chapatis are wonderful on their own, with pickle or plain curd. On busy days, fill them with sliced onions, shredded carrot, or cheese for a quick wrap. They are pretty adjustable, so feel free to eat them however you decide!