1 1/2 c  Flour, whole wheat; 175 g
1/2 c  Flour, rice; 50 gm
2 tb Ghee; or oil
1 ts -Salt
1 ts Cumin seeds; dry roasted &
-ground
3    Green chilis; sliced
3 tb Cashews, broken; ground
-coarsely
3 tb Coriander, fresh; (cilantro)
-finely chopped
6    Saffron strands; soaked in
2 tb Milk; warm
-Water for kneading
Ghee; or oil; for frying

Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp
of ghee or oil. Add rest of ingredients except oil (for frying). Gently add
water to make a soft dough. Knead well until no longer sticky. Shape dough
into 8 small balls. On a floured surface, roll out each ball into a 6″ (15
cm) round. Heat a griddle. Place the round dough in it and dry roast. When
little brown speaks appear on the underside, turn the roti over. Smear a
little ghee or oil over the surface and drizzle 1 tsp ghee or oil around
the roti. Cook until both sides are golden brown. Repeat with the remaining
dough.