In a bowl, mix together bajra flour, jaggery, coconut and cardamom powder.

Add ghee and mix them well.

Add water one tbs at a time until the dough comes together.

Cover and set aside for 15 minutes.

Divide it into 4 equal portions.

Pat each portion into a disc on a greased paper or plastic sheet.

Transfer it to a hot tawa and cook both sides until golden.

Drizzle some ghee while the roti is cooking.

Once done, transfer to a plate and repeat for others.

Serve them warm.