Ragi Roti

Ingredients

• 2 cups ragi (finger millet) flour (about 8 ounces), plus more as needed
• 1 teaspoon cumin seeds
• 1 teaspoon kosher salt
• ¼ teaspoon asafoetida (hing) powder
• ⅓ cup unsweetened finely shredded coconut (fresh, thawed frozen, or dried) (about 3/4 ounces)
• ⅓ cup chopped fresh cilantro
• ¼ cup finely chopped yellow onion
• 1 medium-size fresh green Indian chile or serrano chile, stemmed, seeded if desired, and finely chopped
• 5 to 6 fresh curry leaves, roughly chopped (optional)
• 1 tablespoon ghee or unsalted butter, melted, plus more ghee for serving
• ¾ cup water
• Neutral oil (such as canola or grapeseed)
• Plain yogurt, for serving
• Brooklyn Delhi tomato achaar or hot Indian pickle, for serving

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