Combine the mangodi and 2 cups of water and add in a pressure cooker and pressure cook for a whistle. Allow the steam to escape before opening the lid.

Heat 1 tablespoon oil in a deep pan on medium flame. Add cumin seeds, when cumin seeds begin to crackle add bay leaves, curry leaves, asafoetida, crushed cloves and grated ginger; sauté for 20-30 seconds. Add chopped onions green chilli and saute till they turn translucent. Add the tomatoes and cook 2-3 minutes or till starts to soften. Add the all the spices, turmeric powder, red chilli powder, coriander powder and salt and Mix well and cook for 2-3 mins.

Next add boiled magodi and mix well and sauté for 2 - 3 minutes. Add curd and give a good mix.Now boil 2 minutes on the medium flame while stirring continuously. now add 1 cup of water or as required to adjust the consistency.

Then low the flame and cook for 5to 6 minutes. Switch off the gas.magodi is ready.

In a large bowl take 2 cup wheat and add water as required and knead to a smooth and soft dough.
knead for at least 5 minutes and rest the dough for 20 minutes.

Now pinch a ball sized dough and dust with wheat flour.
roll gently to medium thickness.spread little ghee, some cumin seeds, chilli powder, coriander powder and salt.mix and spread uniformly making sure all the spices are well combined.

Now lift the chapati from corners like this sealing the spices.Again make a round dough ball and press it.

Now dust with some wheat flour and roll it in a slightly thick circle like chapati or paratha.now on a hot tawa, place the rolled roti and cook for a minute.

Cook the bottom side for few seconds on medium flame.
When slight air bubbles appear at the top flip the roti and cook the other side very well.

When you see little brown spots on this side, roast the chapati directly on the flame.Flip the chapatti and very carefully roast it making sure it doesn't burn.