In a mortar and pestle, crush the green chilies, ginger, and garlic into a coarse paste. Set it aside.

Add 1 teaspoon cumin seeds to the hot ghee and let them splutter.

Add a pinch of asafetida (hing) and the crushed green chili-ginger-garlic mixture to the pan.

Sauté this mixture for about 30 seconds until the flavors are well combined.

Add the chopped methi leaves to the pan along with salt to taste.

Sauté the methi leaves for 2-3 minutes, or until they wilt and soften. Remove the pan from the heat and allow the mixture to cool slightly.

In a large mixing bowl, add the 2 cups of bajra flour.

Add the sautéed methi mixture into the flour and mix well.

Divide the dough into 6 equal portions. Make dough ball and cover with a damp towel to prevent dough from drying.

Cut a Ziploc bag along the sides to create a flat sheet. You will use this as a surface to roll out the dough.

Place one ball of dough in the center of the Ziploc bag.

Close the bag and gently flatten the dough ball using a rolling pin and your fingers to form a round shape.

The Ziploc bag will prevent the dough from sticking to the surface or the rolling pin. Sprinkle some water if required while rolling.

Heat a tawa (griddle) or non-stick pan over medium heat.

Once hot, carefully peel the rolled-out roti from the Ziploc bag and place it onto the tawa. Apply some water on the roti (facing upwards).

Cook for 1-2 minutes until small bubbles begin to form on the surface. Flip the roti and cook the other side for 1-2 minutes.

Press gently with a cloth or spatula to help the roti puff up and cook evenly on both sides. If desired, you can brush the cooked roti with a little ghee or butter for added flavor.