Makai Ki Roti

I and my husband love the makai ki roti and saag served at Chaat Paradise in Mountain View. I am always fascinated by the way the cooks make batches of makai ki roti in no time. I make saag, which we usually have with roti. So for a change I decided to buy whole corn flour and try to make makai ki roti. The procedure is very similar to jowar or bajra roti. The makai ki roti turned out to be delicious and I think it will be one of our favorite winter dishes in the years to come. I am sending this recipe to FIC - January event contest.

Ingredients
3 cups yellow corn flour (makai ka atta)
1/2 teaspoon salt
hot water
oil for frying
butter

Method
Mix the salt and the corn flour. Heat the water till it is lukewarm and add the corn flour to form a dough. It won't be stiff like roti dough.


Keep aside for 10 minutes. Now keep a round portion of the dough between two "oiled" plastic sheets and press it or roll it with a pastry pin to make roti.


Remove the upper plastic sheet and gently slide the roti from the lower platic sheet on to a oiled tava or skillet. Cook till brown on both sides. Apply butter on both sides of the roti and serve hot with sarson ka saag.