1/2 cup bajra flour (millet flour) 
 2 tablespoons whole wheat flour (gehun ka atta)  
 1 teaspoon oil 
 salt to taste 

For the stuffing
 
 1 cup chawli (long beans), finely chopped 
 3 to 4 green chillies, chopped 
 1 tablespoon garlic, chopped 
 2 tablespoons chopped coriander 
 a pinch asafoetida (hing) 
 2 teaspoons oil  
 salt to taste 

Other ingredients 
 
 ghee or oil for cooking 

For the bajra rotis-:

1. Mix the bajra flour, wheat flour, oil and salt and enough hot
water to make a soft dough. 
 
2. Knead well. Divide the dough into 4 equal portions. 
 
3. Roll out each portion of the dough thinly into circles of 8"
diameter. 
 
4. Lightly cook the bajra rotis on a tava (griddle) on both
sides. Keep aside. 
 
For the stuffing:-

1. Combine the chawli, green chillies, garlic and coriander in a
blender or a food processor without using any water to make a
coarse paste. 

2. Heat the oil in a pan, add the asafoetida and salt and the
ground chawli mixture and sauté for 3 to 4 minutes.

3. Cool and divide the mixture into 2 portions.

Hot To Proceed:-
1. Spread one portion of the filling on one cooked bajra roti.
Then place another bajra roti on top and press the sides so that
the filling gets sealed between the two rotis. 
 
2. Cook the stuffed roti on a tava (griddle) on both sides using
a little ghee, till both sides are golden brown. 
 
3. Repeat for the remaining two rotis and stuffing. 
 
4. Serve hot with some rich gravy masala curry, onion and green
chilli salad.