Dry roast all the spices – 1 tbsp dried pomegranate seeds, 1/2 tbsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp ajwain/carom seeds and 1/2 tsp black peppercorns until they are fragrant. Pound it coarsely in a mortar & pestle.

In a mixing bowl add 2 cups gram flour, 1/2 cup wheat flour, 1 medium onion finely chopped, 2 tbsp finely chopped coriander leaves, 1 green chilli, coarsely powdered spice powder and salt as needed.

Mix everything together and add 1 tsp kasoor methi.

Add water as needed and knead the dough until it is soft & pliable.

Add 1 tsp of oil on top of the dough and let it rest for 10-15 mins.

Make equal sized balls from the prepared dough.

Dust a ball of dough in wheat flour and roll into a thin roti. Roll each ball of dough similarly.

Meanwhile heat a flat tawa. Place the prepared roti and cook it for 1-2 mins on medium flame.

Drizzle oil on top and flip it, cook on the other side. As the roti has lots of brown spots, remove from heat. Repeat this with rest of the rotis.

Serve hot with any curry of your choice.