Toast the spices in a pan over low heat until fragrant.
Grind toasted spices and blend with garlic, curry leaves, onions, and coconut milk into a fine paste.
Combine flour, salt, curry leaves, and fennel seeds in a bowl.
Mix in water gradually to form a firm dough.
Roll dough into eight balls and rest for 30 minutes.
Heat vegetable oil and fry mustard seeds, curry leaves, and sliced onions until translucent.
Stir in chilli powder and spice paste, then cook for 15 minutes over low heat.
Add chicken and cook for 10 minutes.
Stir in dessicated coconut and season with salt and lemon juice.
Roll flatbread dough thinly on a floured surface.
Dry fry flatbreads for a few minutes on each side until cooked.
Brush cooked flatbreads with clarified butter.
Serve curry with flatbreads and garnish with mustard cress.