Knead wheat flour in hot water and add required salt. Leave the dough aside for 20 minutes.
Take a pan and pour oil. Heat the oil and add ingredients for stuffing: beans, drumstick leaves, spinach and coriander leaves. Saute for sometime.
Add chopped onion, ginger, green chillies and curry leaves. Add required salt and saute for sometime. Remove from fire.
Make small balls of the wheat dough and roll out each ball into a chappathi.
Spread the vegetable stuffing in the centre of the chappathi. Cover the top with second chappathi.
Press the edges of the chappathis with a fork so the contents will not spill out.
Heat a tawa and fry the stuffed chappathis on both sides.
Serve stuffed chappathis hot with dal.