1) To make the Flatbread (Roti):

Prepare the Flours:

• Clean the barnyard millet, amaranth, and sago with a thin cotton cloth.
• Dry them under a fan.
• Grind all three ingredients together in a mixer by pulsing until they become a fine powder.
• Sift the mixture through a fine-mesh sieve to get a smooth flour.

Prepare the Dough:

• In a bowl, grate the boiled potato.
• Add the green chilli paste, crushed peanuts, and salt to the potato.
• Gradually add the flour mixture to the potato mixture and mix well.
• The potato will help bind the flour. If needed, add a small amount of water to form a soft dough.
• Knead the dough until it is well combined and smooth.

Shape the Flatbreads:

• Take small portions of the dough and roll them into smooth balls.
• Dust your rolling surface with a little of the prepared flour.
• Gently pat the dough balls with your hands to flatten them into thin rotis.
• If the edges crack, gently press them together with your fingers.
• You can also use a rolling pin.

Cook the Flatbreads:

• Heat a griddle (tava) and lightly grease it with oil or ghee.
• Place the flattened roti on the hot griddle.
• Cook on medium heat until the bottom side is lightly browned.
• Flip the roti and cook the other side until it's nicely browned and cooked through.
• The rotis will be soft.
• Once cooked, place them on a cotton cloth and cover them to keep them soft.

2) To make the Chutney:

Blend the Ingredients:

• In a mixer grinder, combine the dry coconut, sugar, salt, roasted peanuts, green chillies, and ginger.
• Add the juice of half a lemon.
• Grind the mixture into a coarse paste.

Optional Tempering:

• You can temper the chutney by heating a small amount of ghee and adding cumin seeds. Pour this over the chutney.