Makki Di Roti

Finely grate the radish and sprinkle salt on it to help it release water.

Set the grated radish aside for 5 minutes.

In a mixing bowl, combine maize flour, a little salt, chopped green chilli, and radish leaves.

Squeeze out the water from the grated radish and add it to the flour mixture.

Gradually add the radish water back in little by little while kneading to form a dough.

Form small dough balls and lightly dust with dry maize flour.

Gently roll out the dough into small discs using light pressure.

Use moist hands to adjust the shape and edges if needed.

Place the chapati on a hot griddle and cook on medium flame.

Flip it over once the bottom side is cooked.

Spread Desi Ghee generously on all sides while cooking.

Cook until both sides are golden brown and evenly done.

Serve hot with Sarson ka Saag.