1 1 Cup Makai Atta (Corn Flour)
2. 2 tbs chopped Methi (Fenugreek) leaves and Coriander Leaves.
3. 1 tbs Carom Seeds (ajwain)
4. Warm Water
5. Green chilli as required
6. Vegetable Oil or Ghee
7. Salt as required
Step 1 : Add 1 cup of the Corn flour in a large bowl.
Step 2 : Add chopped coriander leaves, methi leaves, carom seeds, green chilli and salt. Add warm water little by little and make smooth dough.
Step 3 : Take a portion of dough. Wet your palms with few drops of water and make round shaped ball. Take a plastic bag over a rolling board and put ball over it. Simultaneously, start heating the tawa over flame.
Step 4 : Press dough ball a little with your palms and flatten it. Cover it with a side of the plastic bag and gently roll it out into medium thick round shaped roti.
Step 5 : Remove the plastic from upper side and gently transfer the rolled roti over your palm by turning it upside down as shown in the photo.
Step 6 : Now easily remove the plastic from top.
Step7: Place the rolled roti over heated tawa and cook it for a minute.
Step 8 : Flip it with spatula and spread few drops of oil over it. Again, flip it after about a minute and spread oil over upper side. Flip and cook until light brown spots appear on both sides.
Step 9 : Transfer it to a plate and spread butter over it. Serve it immediately with sarson da saag. Makki di roti turns chewy once it cools down, so serve it hot.