Gram flour (besan)
Whole red lentils (sabut masoor) boiled
Roasted coriander seeds crushed
Pomegranate seeds (anardana) crushed
Fresh coriander leaves
Chop the onions and green chillies finely and put into a bowl. Add the boiled lentils, crushed coriander seeds, crushed pomegranate seeds, whole wheat flour, gram flour and salt and mix well.
Chop coriander leaves finely and add. Add water, little by little and knead into a soft dough. Let the dough rest for 10 minutes. Heat a non-stick tawa. Divide the dough into pedas.
Roll each peda in dry flour and roll into a slightly thick roti. Place it on the hot tawa and roast. Flip it over after 1 minute and drizzle a little oil over it. Flip again and drizzle a little oil.
Cook till both the sides are evenly golden. Serve hot with yogurt or pickles.