Chop the onion very fine. Slice the chilies into very small pieces.
Mix the flour, a little ghee, onion, and chili and pomegranate seeds.
Knead with warm water into stiff dough.
Divide into equal portions and roll out as chappatis, but thick enough not to allow the onions to bread up the bread.
Heat a tava and cook on both sides, adding a little butter or ghee to the edges.
Remove when brown on both sides.
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rot khna pkana
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