take suji and grind it into a grinder.

transfer suji flour ( grinded suji) into a bowl.

add whole wheat flour and salt in the bowl. mix well.

knead the flour with water. dough should be hard in texture.

apply some oil over the dough and cover the dough with muslin cloth and keep aside for about 20 minutes. This will help to let the gluten form and makes the dough stretchier.

then take the dough and divide into 2 parts (because it will be tough to roll the entire dough in one go). keep one part aside.

roll one part of dough (thinner the better as it thickens when you cook) on a clean kitchen shelf with the help of rolling pin. Dust the flour when needed. (The step is same like we do for making chapatis).

once the dough is rolled properly, cut the uneven sides of rolled dough with the help of a knife so that you get a squared shaped flat disc/roti.

remove the uneven sides. roll the square roti further if you feel that you can flatten it more.

now make 2 to 3 folds of square roti after dusting wheat flour at ever fold. (see the picture/video for better understanding).

cut the folded roti into thin strips with the help of knife. you can use pizza cutter also for making strips as we did for cutting the rest of the dough.

take a wide vessel and add water in it. The quantity of water must be sufficient enough to receive all the noodles sunk in it. Place it on a gas stove and make it very hot, not boiling.

add the cut strips in hot water and also add 1/2 tsp of oil in water. let it remain their on high flame.

just in 2 or even less than 2 minutes, the noodles will start floating on the surface of water.

immediately drain them and run the noodles under cold water, otherwise it will get sticky.

Your eggless atta suji raw noodles are ready.