1. In a large bowl, combine gram flour, wheat flour, onion, chile, pomegranate seeds, ghee or oil, cilantro, warm water, and salt until a stiff dough forms. Knead well until smooth, add more water, a teaspoon at a time, if necessary.

2. Divide dough into 12 equal portions; let stand for 10 minutes. Roll dough into balls. On a lightly floured work surface, roll balls into 5- to 6-inch disks.

3. Heat a griddle or large skillet over high heat. Add about 1/2 teaspoon ghee or oil. When oil is hot, place a disk of dough in skillet. Cook until dough browns slightly and dark bubbles form beneath the surface, about 1 minute. Turn and cook on opposite side, about 1 minute. Lightly brush each side with ghee or oil and repeat flipping until evenly cooked. Repeat process, wiping skillet and re-oiling after each roti. Serve immediately.