Chop the fenugreek leaves fine. Chop the green chillies fine. Sift the flour into a basin, add fenugreek leaves, cumin seeds, coriander leaves, green chillies, chilli powder, curd and salt to taste and knead the dough. Shape the dough into 8-10 similar sized balls. Roll out each ball into circles of 6" diameter. Smear a griddle with ghee, cook the roti brown on both sides and serve hot.