Ingredients :
Ingredients
2 cups Corn Flour or Makki ka atta
Radish (grated)
Warm Water
Salt (optional)
Method
1. Knead makki (corn) ka atta with warm water just before cooking the rotis.
2. While kneading, add some grated radish and salt.
3. To roll it, put a square of polythene paper on the kitchen platform.
4. On this put a ball of the kneaded dough.
5. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti.
6. Remove the polythene cover and transfer the roti to a hot tava (skillet).
7. Cook on low heat, turning till both sides are roasted.
8. Apply some ghee or butter.
9. Serve hot with Sarson ka Saag.
Ingredients
2 cups Corn Flour or Makki ka atta
Radish (grated)
Warm Water
Salt (optional)
Method
1. Knead makki (corn) ka atta with warm water just before cooking the rotis.
2. While kneading, add some grated radish and salt.
3. To roll it, put a square of polythene paper on the kitchen platform.
4. On this put a ball of the kneaded dough.
5. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti.
6. Remove the polythene cover and transfer the roti to a hot tava (skillet).
7. Cook on low heat, turning till both sides are roasted.
8. Apply some ghee or butter.
9. Serve hot with Sarson ka Saag.
