Cook the sweet potatoes in a pressure cooker with a little salt. Once done, let them cool. Peel and mash them thoroughly by hand — ensure no lumps remain.
In a mixer jar, grind green chillies, ginger, garlic, and jeera into a fine paste. Set aside.
In a large mixing bowl, combine ragi flour, wheat flour, and 1 tablespoon of oil or butter.
Add the mashed sweet potatoes, chopped onions, green chillies, coriander leaves, chilli powder, garam masala, chaat masala, and asafoetida.
Mix in the ground paste.
Add water little by little and knead into a soft, non-sticky dough. Knead well until smooth.
Take a medium ball-sized portion of the dough, dust with dry wheat flour, and roll into a thick round shape. Use a little flour as needed while rolling.
Heat a tawa over medium flame. Once hot, place the rolled rotti carefully onto it.
When bubbles appear, flip the rotti and drizzle a bit of oil (or use butter/ghee).
Cook until both sides have golden brown spots. Transfer to a plate and serve hot.
You can also flatten the dough directly on the tawa by wetting your hand — no rolling needed!
