1
In a large plate or wide bowl combine the multigrain atta and besan. Wash and chop green chillies and add to the bowl.
2
Add 4 tablespoons of water and knead the dough. Cover for 10 to 15 minutes to create a soft dough.
3
Make thirteen small balls out of the dough. Now use dry flour to roll each ball into a roti.
4
Place the roti on a hot tawa (griddle) over a low to medium flame. Turn the roti over when small bubbles start to form on the surface. Cook it in the same way on both sides and puff it over a direct flame or directly on the tawa.
5
Serve hot with chutney, dal, or sabzi.
