In a mixing bowl add bajri (pearl millet) flour, wheat flour , oil and salt along with the prepared coriander garlic paste. Mix gently.
Mix the paste well with finger tips. Add yogurt and mix well.
Add water and knead into a semi smooth dough. Rest for five minutes.
Divide the dough into equal portion . Take one portion and roll into a ball. Flatten the ball and dust it with wheat flour on the rolling board. Now with the help of the fingers start to press the edges of the flatten dough and roll into the circle by tapping with fingers. Or you can also roll the dough with the help of a rolling pin into a 6 cm circle with 4 mm thickness.
Dust more flour and keep tapping with fingers on the outer edges.
The bajri rotla is now rolled and ready to be cooked.
Put the rolled rolta on the heated pan on medium heat.
Flip the rotla and let it cook on other side for a minute on medium heat.
Flip again and put the heat to high and press with the help of spatula till it puffs up.
(Or put the rotla on the open flame and let it puff and cook flipping in between with a help of thong.)
The bajri rotla is nicely puffed up.
Remove in a plate. Apply ghee and serve.
Similarly make the remaining rotla.
Serve the rotla hot with baigan bharta or sev tameta or any curry of your choice. The rotla can also be enjoyed with jaggery and ghee, or chutney or yogurt or gujarati kadhi or simple moong dal. I have served the dhana lahsan bajri rotla with sev tameta nu shaak and jaggery for a complete meal.