Sieve atta with salt. Place in a bowl. Add cumin seeds. Knead into soft dough using half the quantity of milk.
If required use water. Keep dough aside. Take black gram sattu in a bowl. Add asafoetida, carom seeds, red chilli powder, sugar and salt to taste.
Knead into a dough using remaining milk. If required use water. Divide into eight equal portions and roll into small even sized balls.
Divide wheat dough into eight equal portions. Shape into a thick disc and place one portion of sattu dough in the center. Gather the edges and seal.
Roll out into a roti of three inches diameter. Heat a tawa and roast the roti on both sides till done. Apply ghee and serve hot.