In a large bowl, combine the whole wheat flour, chickpea flour, turmeric, red chili powder, carom seeds, salt, and asafoetida. Crush the coriander seeds in your palm and add them to the bowl. Add the chopped onion, cilantro, and dried fenugreek leaves. Mix everything well. Gradually add water and knead into a soft dough. Cover and let it rest for 10 minutes.

Divide the dough into portions and roll each into a roti. Brush one side of the roti with water.

Heat a griddle (tawa) on the stove. Place the roti on the griddle with the water-brushed side down. Once one side is cooked, flip the griddle over the flame to cook the other side directly over the heat. Remove the roti from the griddle and keep it in a covered container. Repeat with the remaining dough.