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 ea Green chilis; sliced

3 tb Cashews, broken; ground

-coarsely 3 tb Coriander, fresh; (cilantro)

-finely chopped 6 ea 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.