Jungli Maas, Makki ki Roti and Mooli ka Laccha

Ingredients

• 2 cup Maize Flour (Also known as Makki ka Atta)
• 1 tsp Carom Seeds (Also known as Ajwain)
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Warm Water (Use as needed for kneading)
• 3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
   • Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
   • Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2. 2

   Divide and Shape

   • Divide the dough into 8 equal-sized portions.
   • Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3. 3

   Roll the Roti

   • Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
   • Place the ball on a rolling board or between two sheets of parchment paper/plastic.
   • Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
   • Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4. 4

   Cook the Roti

   • Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa.
   • Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
   • Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
   • Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
   • Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
   • For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5. 5

   Serve

   • Remove the roti from the tawa and place it in a casserole or on a plate.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.

Ingredients

• 400 g Mooli (about 2 medium-sized)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Coriander Leaves (finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Chaat Masala
• 0.5 tsp Salt (adjust to taste)
• 0.25 tsp Kala Namak (optional, for extra tang)

Instructions

1. 1

   Prepare the Radish (5 minutes)

   • Thoroughly wash and peel the mooli (radishes).
   • Using the large holes of a box grater, grate the mooli into a large bowl.
   • This is the most critical step: Take handfuls of the grated mooli and squeeze firmly to remove as much excess water as possible. You can also place it in a muslin cloth and wring it out. Discard the water.
   • The squeezed radish should be quite dry. This prevents the salad from becoming soggy.
2. 2

   Combine Ingredients (3 minutes)

   • Transfer the dry, grated mooli to a clean mixing bowl.
   • Add the finely chopped green chilies, chopped coriander leaves, roasted cumin powder, chaat masala, salt, and optional kala namak (black salt).
   • Pour the fresh lemon juice over the mixture.
3. 3

   Toss and Serve (2 minutes)

   • Gently toss all the ingredients together until they are well combined.
   • Taste and adjust the salt, chaat masala, or lemon juice if needed.
   • Serve immediately to enjoy its fresh, crunchy texture.