Sieve flour with salt and keep aside. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves.
Combine the sieved flour, chopped green chilies and coriander leaves, two tablespoons of ghee and knead to soft dough using a little water.
Divide the dough into twelve equal portions and roll out each portion into a thick chapatti of five to six inches in diameter.
Heat a tawa and roast chapattis applying a little ghee till both sides are cooked and light golden brown. Serve immediately.