Here is what we did:
Multigrain Atta - 250 g
Onions - 3 medium sized - chopped
Coriander leaves - 1/4 bunch - chopped
Curry leaves - 10 - 20 - chopped
Salt - to taste
Green chillies - 2 - chopped finely
Water to knead
We used the chopper to chop the onions, chillies, coriander and curry leaves. The water from the onions makes the atta resemble coarse crumbs. Add very little extra water to knead and make the dough.
Make balls roughly the size of a golf ball. On a greased plastic sheet, with the fingers slowly flatten the ball, until it is about 4-5 inches in diameter. Grease your hands with a oil too.
Heat the tawa and slowly lift the roti from the plastic bag into the palm of your hand and drop it onto the hot tawa. Allow it to brown on one side before turning to the other side. Let it turn golden brown on both sides. There is no need to add more oil to the roti.
You can serve it hot with chutney or even eat it by itself.
Verdict: This is a quick and healthy dinner/breakfast recipe. Great to pack and take along for journeys too.