Remove the skin of 2 black cardamom pods and save the seeds. In a mortar and pestle crush the seeds of black cardamom pods to a fine powder.
In a large mixing bowl add in all purpose - flour and whole wheat flour. Further, add in ghee, sugar, and crushed black cardamom. Mix well.
Start adding milk gradually and start kneading to form a dough. Keep adding milk in steps and knead until you run out of milk and the dough is well combined and smooth. This will create enough dough to make about 25 medium roth of about 6 to 8 inches in diameter. If you make large roth, about 10 to 12 inches in diameter it should make about 16 to 18.
Place one portion of dough between your hands and roll hands together to form the dough into a ball. Grease the rolling board (chakla belan) with a little ghee and flatten the dough to a thick flat large ball .
Using a rolling pin roll out the dough into a thick circular shape. About ¼ to ½ inch thick and about 8 inches in diameter. You can also make it larger if you’d like. This needs to be thicker than roti.
Pierce a fork on the top and using a small bowl make circular designs.
Lightly brush the flattened batter with yogurt and generously sprinkle poppy seeds all over.
In a large wok, add 3 cups ghee and let it heat up on medium heat. Once hot, gently slide the flattened roth batter into the ghee. Fry the roth each side until they’re a dark golden-brown color on all sides.
Remove it from the ghee using a frying skimmer and place it on a paper towel-lined baking sheet to drain. Repeat with the rest of the batter.