1
Peel, wash, and finely chop the onion.
2
In a bowl, place the multigrain atta. Add the chopped onion and groundnut oil.
3
Gradually add 2 tablespoons of water to form soft dough. Cover and let the dough rest for fifteen minutes. Divide the dough into 13 balls. Using dry flour, roll each ball into a roti.
4
Heat a tawa (griddle) over low to medium flame and place the roti on it. When small bubbles appear on the surface, flip the roti. Cook evenly on all sides and then puff it over a direct flame or directly on the tawa.
5
Serve hot with saag or sabzi.
