• Grated cauliflower 3/4 cup
  • Bajra (black millet) flour 1/2 cup
  • Finely chopped spring onions whites 1 1/2 tbsp
  • Finely chopped spring onion greens 1 1/2 tbsp
  • Finely chopped coriander (dhania) 2 tbsp
  • Ginger-green chili paste 1/2 tsp
  • Grated garlic (lehsun) 1/2 tsp
  • Salt to taste

Other Ingredients

  • Bajra (black millet) flour for dusting


  • Combine all the ingredients and knead into a soft-smooth dough, using enough water.
  • Divide the dough into 6 equal portions.
  • Roll out one portion of the dough into a circle of 100 mm. (4″) diameter.
  • Place the roti on the non-stick tava (griddle). Turnover in a few seconds.
  • Cook the other side for a few more seconds.
  • Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both sides.
  • Repeat with the remaining portions to make 5 more roti.
  • Serve hot.

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