In a mixing bowl, add chopped onion, green chili and mint leaves.
Add flour - red millet (ragi/nachni) flour, sorghum (jowar) flour, whole wheat flour, chickpea flour (besan). Add salt, carom seeds, turmeric, asafoetida, and oil.
Mix well with your fingertips till mixture resembles like crumbs.
Add lukewarm water and knead into a soft dough
Knead into soft dough. Cover with a damp cloth and keep aside for 20 minutes.
Make balls from the dough. Take a dough and flatten it . Dust it with whole wheat flour.
Roll into a 2mm thick circle of 15 cm.
Heat a flat pan. Put the rolled roti on the pan for roasting.
When bubbles appear, flip the roti gently. Apply a tsp of ghee or oil .
Flip and roast on both the sides.
Roast till golden spot appears on medium to low heat.
The ragi jowar pyas phudina roti is ready. Remove in a plate. Similarly prepare other roti.
Serve the roti hot with pickle or yogurt or any curry.
I have served the ragi jowar pyaz phudina roti with sarson da saag, pickle and sliced onions.