|Wholemeal flour||4 Ounce (115 Gram)|
|Gram flour||4 Ounce (115 Gram)|
|Coriander leaves||1 Tablespoon, chopped|
|Red chili||1 , deseeded and chopped|
|Onion||1 Small, finley diced|
|Onion seeds||1⁄4 Teaspoon|
|Pinch salt||1 Large|
|Corn oil||4 Tablespoon|
1. Sift both the flours into a mixing bowl. Add the coriander, chilli, onion, onion seeds and salt. Using a fork, blend everything together. Gradually pour in about 200 ml / 7 fl oz water, just enough to form a soft pliable dough. Knead on a floured surface for 45 seconds, then let rest for about 5-7 minutes.
2. Divide the dough into 8-10 balls and, on a well-floured surface, roll each into a 12.5-15-cm / 5-6-inch round.
3. Heat a thawa or non-stick frying pan over a high heat and, when very hot, turn the heat down slightly. Place a dough round on the pan and, after 30 seconds, sprinkle 1 teaspoon of oil over it and turn it over. Cook, moving the roti around on the pan, and turn it over again. It will puff up, so press it down with a spatula to ensure even cooking. When well browned on both sides, remove and keep warm, wrapped in foil, while cooking the rest.