In a large mixing bowl, combine the gram flour, whole wheat flour, ajwain, red chili powder, turmeric powder, and salt.

Stir the finely chopped onion, green chili, and cilantro into the flour mixture until evenly distributed.

Add 1 tablespoon of the ghee and the water gradually, kneading until you get a firm, smooth dough that holds together without cracking.

Cover the dough with a damp cloth and let it rest so the flours hydrate fully and the dough becomes easier to roll.

Divide the rested dough into 4 equal portions and roll each one between your palms into a smooth ball.

Dust one dough ball with flour and roll it out gently into a roti about 6 inches wide, applying even pressure to avoid tearing.

Place the rolled roti on a hot tawa and cook until small bubbles start to appear on the surface.

Flip the roti, cook the second side until light brown spots appear, then transfer it directly onto an open flame to puff up fully.

Brush the hot roti generously with ghee on one side and set it aside covered in a cloth-lined basket to keep it warm.

Roll out, cook, puff, and ghee-brush the remaining 3 dough balls one at a time in the same way.

Serve the warm missi rotis stacked on a plate alongside a generous bowl of chilled curd.