In a big mixing bowl add the besan, atta, kasuri methi, jeera, hing, salt, haldi, red chili powder and 2 tbsp ghee. Mix well.
Using some warm water knead a soft pliable dough. keep it covered for 30 minutes.
In a plate mix chopped onion, coarsely crushed dhaniya/ coriander seeds and chopped green coriander. Heat an iron tawa.
Take a portion of the prepared dough and make a ball out of it. Place this ball of the dough on the onion coriander mixture and flatten it.
Using some dry flour roll out the dough with the onion topping side up.
Brush very little water on the back side of the roti and put the water side on the hot tawa, on a low heat. Let it cook till you see bubbles appearing on the top.
Once you see the bubbles, pick up the tawa and turn it upside down on the flame/gas. cook the chapati on open flame till is nicely fooked and brown spots appear on the top.
Apply lots of ghee on hot roti and serve it immediately. I have served it with Palak Paneer.
