Makki ki Roti with Lahsun Chutney

Ingredients

• 1 cup dry mahua flowers

• 1 cup maize flour (desi makai atta)

• 1 tsp carom seeds

• Himalayan salt to taste

• warm water as required

• ghee for roasting

Method

Take a mixer jar, add dry mahua flowers and warm water and blend it well, now transfer the mahua puree into a large mixing bowl.

In a mixing bowl, take maize flour, carom seeds and Himalayan salt. Mix everything together with a spoon. Add mahua puree to the flour mixture and mix it well, If the dough looks or feels dry, then add some warm water and knead into a stiff and tight dough, the final dough will have some fine cracks in it. This is to be expected.

Sprinkle some maize flour on the rolling board. Place the small-size dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also. Begin to gently roll with a rolling pin. Sprinkle some flour. Now with the rolling pin, slowly roll and make small size rotis, make as many you can. Then spread ghee on a hot tawa. Cook the roti on medium to medium-high heat from both the sides.

Serve the mahua makki ki roti, with lahsun chutney.

For lahsun chutney

Ingredients

• 1 cup garlic cloves

• 5 to 6 dry Mathaniya chilli or dry Kashmiri chilli

• 5 cloves

• 1 tbsp curd

• 3 tbsp ghee

• Himalayan salt to taste

Method

Clean all the dry chillies, remove its seeds and stem.

Then steam the garlic cloves and red chillies for 6 to 8 minutes in the steamer. Once steamed, remove from the steamer and make a fine paste by adding yogurt.

Now take a saucepan, add ghee and pour the garlic and chilli paste and bhuno well. Turn off the flame.

Lahsun chutney is ready to serve.