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Makki ki atta (corn yellow flour) - 2 cups
Wheat flour - 1/2 cup
Salt to taste
Fresh garlic with green leaves - 4 tsp (chopped)
Oil - 2 tbsp
Ghee for frying


  • Mix the flours, garlic and salt in a bowl. Slowly add oil and mix well.
  • Add enough water to form a hard dough.
  • You will not get a soft dough as when we knead wheat dough for chapatis.
  • This dough tends to break apart. Divide it into 4 portions and carefully roll out with rolling pin or flatten them with your palms.
  • Heat a tawa and on low flame, cook the roti, sprinkling oil or ghee from time to time.
  • Turn over and cook the other side of the roti till it is golden brown.
  • Serve with baghare baigan.
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