1
In a mixing bowl, combine multigrain atta, carom seeds (ajwain), and salt. Mix them thoroughly.
2
Add finely chopped radish leaves to this mixture. Slowly pour in water, kneading the mixture into a smooth dough. The radish leaves release water, helping to bind the dough. Hence, add extra water as needed, starting with about 2 tablespoons. Keep the dough aside and let it rest for 15 minutes.
3
Once the dough is ready, divide it into 13 small balls. Now, roll each ball into a roti using dry flour.
4
Heat a tawa or griddle over medium heat. Place a rolled-out roti onto the hot tawa, cooking it for about a minute until bubbles appear.
5
Flip the roti and cook the other side for another minute, pressing gently with a spatula to ensure even cooking and to help the roti puff up.
6
Remove from the tawa and serve hot with sabzi.
