Makki Ki Roti with Methi and Mooli

* Fresh fenugreek leaves – a small bunch or 1 cup (if fresh fenugreek leaves are not available use two tablespoons of the dried ones instead)
* Grated Radish – 1 cup
* Corn Meal – 2 cups
* Finely Chopped Green Chillies – 1 or 2
* Onion – 1 finely chopped
* Ginger – ½ inch piece finely chopped
* Warm Water
* Salt to taste
* Oil and Ghee as required

Method:

1. Mix all the above ingredients together, gradually adding warm water a tablespoon at a time and gently knead the mixture into a dough. Do not work the dough after the ingredients have formed a lump. Oil your hands and further pat the dough into a round lump.
2. Divide the dough into small balls of one inch diameter.
3. Cover your rolling surface with cling film.
4. Put a round of dough on to it and cover with another piece of cling film.
5. With the pads of your fingers or a rolling pin shape the dough into a round roti.
6. Remove the cling film, overturn the roti on to the palm of your hand and quickly transfer on to a hot griddle.
7. Cook on both sides, using a little ghee.
8. Cook on a low flame so that the roti is cooked through and crisp on the outside.serve with pickle.