Take whole wheat flour (atta), gram flour (besan), carom seeds (ajwain), asafoetida (hing) and salt in a mixing bowl.

Add finely chopped onions, finely chopped green chilies and oil.

Mix very well with a spoon.

Next, add water.

Mix and begin to knead the dough.

Knead to a smooth, soft dough. To know more, swipe up!

Allow the dough to rest for 10 minutes and then make medium-sized balls.

Place a dough ball on the rolling board. Dust both sides with some flour.

Roll to a medium to medium-thick roti of 5 to 6 inches.

Place the missi roti on a tawa on medium-high to high heat. To know more, swipe up!

When the base is partially cooked, flip the roti and spread some oil on it. To know more, swipe up!

When the second side is cooked and brown spots can be seen, then flip again. Spread some oil on this side too.

Flip again and press the edges with a spatula, so that the sides are also cooked well.

Flip once or twice more, so that the missi roti is evenly cooked and has dark brown spots on it.

Place them in a roti basket or a casserole before serving. To know more, swipe up!

Serve missi roti hot or warm with any veggie dish, dal, pickle, curd or butter. For more recipes, visit vegrecipesofindia.com