Sieve both the flours together. Add oil, salt, dried parsley and red chilli flakes and combine. Add luke warm water and make a soft dough similar to a roti dough.
Make lemon sized balls and roll out thinly with a rolling pin, dusting some flour as you roll them into 9?-10? size rotis or rounds. Prick lightly with a fork.
Toast the rolled out roti lightly on both sides for a few seconds on a hot griddle. Remove and cut into desired shape of chips.
Heat oil in a heavy bottomed vessel and deep fry the chips till golden brown.
Drain onto absorbant paper. Serve with salsa and sour cream. You can store them in air tight containers.