Mix chapatti flour, chickpea flour, salt, and groundnut oil in a bowl.
Gradually add water until the mixture forms a dough.
Knead the dough on a floured surface and rest for 10 minutes under a damp towel.
Divide the rested dough into 12 equal pieces.
Roll each piece into a 20cm circle on a floured surface.
Grill chappatis in a hot pan for 2-3 minutes per side until golden.
Fry onion, chilli, ginger, and garlic in foaming ghee for 2 minutes.
Stir in spices and curry leaves and fry until onions soften.
Add aubergine, squash, peppers, and parboiled sweet potato and cook for 5 minutes.
Add okra and green beans and cook for 4 more minutes.
Stir in cinnamon and coconut milk, season, and simmer for 15 minutes.
Serve korma topped with ground almonds and coriander alongside chapattis.