Melt the jaggery and remove impurities. Then add little more water and add the chopped banana pieces to it. Bring to a boil and mash well.
Once the banana is cooked soft, add grated coconut, ghee and cardamom powder, combine everything well. Turn off the heat. Allow to cool.
Add wheat flour to the pan and mix well. Knead till you get a soft chapathi dough. I used around 1 1 / 4 cup wheat flour. Grease with ghee and keep it covered for an hour.
When you are ready to rool, knead again and pinch out balls.
Dust with flour and roll out into a 6 inch discs.
Heat the tawa on medium low heat.
When the tawa is hot, transfer the flatbread and cook on both sides, finally apply ghee and repeat with rest of the dough.
Eat the hot chapathi with ghee.