Place flour and salt in a deep bowl. Add onions, mint leaves, green chillies, asafoetida, dried pomegranate seeds, garam masala powder and sufficient water and knead into a stiff dough.
Cover with a damp cloth and let it rest for twenty to twenty five minutes.
Divide the dough into eight equal portions and shape them into balls. Roll out each ball into a medium-sized roti.
Heat a non-stick tawa, place one roti at a time on it, and cook for half a minute. Flip it over, apply a little oil on it and flip it again.
Apply a little oil on the other side too and cook, turning sides, till both sides are lightly golden. Similarly, make the remaining rotis.