By Nikita Toppo
Relish this comforting roti with sarson ka saag to feel cozy during chilly winter.
2 cups makki ka atta, 1/2 tsp carom seeds, salt to taste, lukewarm water, butter for serving, 2 green chillies , 1 inch ginger, coriander leaves (finely chopped)
Combine all the ingredients except the butter in a mixing bowl. Add water gradually and make a soft dough.
Knead well for 3 to 4 minutes and divide the dough into large lemon size portions. Cover the dough and keep aside.
Preheat an iron skillet and roll the divided dough into a roti.
Place the rolled out makki roti on skillet and cook on medium heat, flipping over to cook on both sides. Cook until brown spots appear on the roti.
Flip the roti over direct flame until it is completely cooked, once done, smear some butter on it and serve hot.