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Prepare Cornmeal (Makki Ka Atta).
Prepare Whole Wheat Flour.
You need Green Chillies (Finely Chopped).
You need to prepare Coriander Leaves.
You need to prepare Carom Seeds (Ajwain).
Use Asafoetida (Pinch).
You need to prepare Desi Ghee/Butter.
Prepare As required Salt.
You need Warm Water (Adjust while Kneading).

Short Tips:

- See to it that if you are preparing an event with loved ones, to have each course planned in advance. You need to have an appetiser course, salad training course, main course and also treat. Damaging your dish into training courses will give individuals a chance to absorb and value what you have actually cooked for them.

In a large mixing bowl, mix in sifted cornmeal, whole wheat flour, green chillies, salt, carom seeds, asafoetida and coriander leaves and mix with a fork. Using a few tablespoons of warm water at a time, knead gently into a soft dough. Knead the melted ghee into the dough and divide the dough into equal portions. Roll out the portions into balls..
To make the rotis, cut open a ziploc bag on two ends and spread it open like a book. Brush both inner sides with water. Wet your palms and gently flatten the dough balls with your fingers. Place it in the center of the ziploc bag and cover with the other side. Using a heavy bottomed fry pan, press down on the dough 2 or 3 times, till you have an even thickness flatbread..
Heat a skillet on medium high heat. Peel off the Roti from the ziploc and place it on the hot pan. Cook for about 30 seconds, till it turns a shade darker. Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in colour..

It is a staple food of Punjab and also known as Makki di roti. Usually it is served with sarson ka saag and maaki daal (daal makhani). It is very popular food combination in Northern India. Makki ki Roti or Makki di Roti is one of the MOST Popular Indian Roti/Flatbread that originates from Punjab. 'Makki ki Roti' is made out of cornmeal which is a course form of maize (corn). It is extremely popular during the winter months or the Kharif months (when maize is harvested).

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