Makki Ki Roti | Gaon Ki Chutney

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Bring water to a boil along with salt and 1 tbsp of ghee and turn off the heat. Add makki ka atta and stir till it absorbs all the water. Now cover the atta with a lid and let it sit for 10 mins.
After the resting time of 10mins scoop out the atta on to a kneading surface and knead it with some oil for 7-10 mins. As you knead it the cracks from the dough will form.

Divide it into equal sized dough of your choice of size, a medium size dough ball is a good size to handle. Dust the counter with dry makki atta and then roll it out like a chapati. Cook on both sides on a hot tawa and then cook it on an open flame to puff it up. Smear ghee on the hot roti and serve.

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Heat oil in a pan and gently on low heat fry the chillies. Remove them and keep aside. To the same oil add heeng, cumin, coriander, peeled garlic, ginger and cook them for 3-4 mins till the garlic gets tender.