In a dish take jawar flour. Add wheat flour, besan, coriander powder, red chili powder, turmeric powder, crush ajwain before adding, cumin seeds, salt, garlic-green chili paste, coriander leaves and mix everything well together.

You can add kasuri methi in place of coriander leaves.

Add a little water at a time and knead the dough like chapatti dough.

Take a small ball of dough and make it even and smooth.

Dip a side of the dough ball in sesame seeds and put in on rolling board.

Pat the ball to make dhapate like we make bhakari. You can use dry flour if you want.

Try to roll thin dhapate. But you can decide the thickness.

You can roll the dhapata with rolling pin.

Heat up a pan on medium heat.

Transfer the dhapata on the pan and brush oil on upper side.

Spread a little oil along the edges too.

After roasting for about 2 minutes from one side flip it over spread oil on other side too and roast well from other side.

When dhapata is roasted khamang form both sides take it off the pan into a dish.

Another method of rolling dhapata is, wet a cotton cloth with water and squeeze excess water from it.

Spread the cloth and spread a little water on it.

Take a small dough ball and make it even and smooth.

Dip one side of the ball in sesame seeds and put it on the cloth.

Dip your fingers in water and pat the dough to make dhapata.

Heat up a pan on medium heat and brush a little oil on it.

Transfer the dhapata on hot pan and take off the cloth.

Brush a little oil on the upper surface and along the edges too.

If you feel the upper side is getting dry you can cover and cook dhapata. Then in that case you don’t need to spread oil.

After roasting for about 2-3 minutes flip the paratha over.

Spread oil on other surface and roast well form other side.  

Take the dhapata off into a serving plate.

You can have dhapate with peanut chutney, mango pickle and curd.