In a bowl add wheat flour, flax seed powder, 1/4 tsp salt. Knead soft dough using luke warm water. Set it aside.

Grate or mash boiled potatoes. Add 2 tbsp chopped parsley, 1tbsp grated ginger, 1 chopped green chilly to it. Now, add salt to taste, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp dry mango powder. Mix it well.

For chutney, roast tomatoes on gas stove directly holding with tongs. Let it cook for a while. Gently peel off skin. In a grinder jar, add these tomatoes, parsley, 1 green chilly, 1 tsp grated ginger, salt, 1 tsp cumin seed powder. Now, grind it to smooth consistency.

Make balls out of dough. Roll out small chapati and add 2 tbsp filling & close from all sides by wrapping & rolling it. Roll it out again into a chapati.

Roast it on a greased flat pan. Cook from both sides. Once brown spots appear, take it off the pan.

Serve with parsley chutney.