Soak the dry Methi leaves. Take a kneading plate add all flours, corsely crush fennel and coriandor seeds.
Add salt, all dry masala, ginger garlic paste, squeeze all water from methi now add it.
Add asafoetida, oil. Mix the flour well.
Add water and make stiff dough. Add oil and knead it so we'll get soft dough. Make equal parts.
Roll it. Make small small cuts on it. Heat up the griddle/ tava. Placed the rolled roti on heated tava.
Let half cooked from both the sides. Get it on direct flame.
Roast it from both the sides. Will get nice smoky tandoor flavour in it. Take it on flat surface. Apply ghee.
Serve with any sabji, dal of Ur choice. I served with butter and hingwale Aloo.
