In a bowl, add wheat flour, atta flour, salt, MAGGI Rasamusu, scraped coconut, carrot, onions, beans and chillies. Mix well.
Stir in some warm water gradually and make the mixture into a ball of dough that should not stick to your fingers.
Pour in a little oil and divide the dough into 5 balls and keep aside for 10–15 mins.
Oil a plate and roll out each ball.
Cook them on a flat pan or griddle on low heat. Flip the roti to the other side after a few minutes so that both sides are cooked and slightly browned.
Calories (Kcal) 283
Protein (g) 8
Fat (g) 4
Carbohydrates (g) 55
Vitamin A (mcg) 176