Spices and Recipes

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.

 

Serve hot with Sarson ka Saag.

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