Fresh coriander leaves, chopped 1 tbsp + to garnish
To make makki ki roti, take cornmeal in a
mixing bowl and add a pinch of salt and 2 tsps oil and mix well. Add enough warm water and knead into a dough. Add 1 tsp oil and knead again.
Heat ½ tsp oil on a non-stick tawa. Take a
small portion of the dough between your two palms and pat with your fingers to a slightly thick roti. Place this roti on the tawa and cook, turning sides till it is even cooked and lightly browned on both sides. Make more rotis similarly.
Place them on serving plates, place a dollop
of white butter on each roti and serve hot.
To make tamatar khajur ki chutney, heat
oil in a non-stick pan, add dried red chilies and mustard seeds and saute till the seeds splutter.
Add tomatoes and salt and saute till they
become pulpy. Add red chilli powder and cook for some more time.
Add ¼ cup water and mix well. Cover and
cook till the mixture thickens. Add dates and cook till done they blend well with the tomatoes.
Transfer into a serving bowl, garnish with
coriander leaves and serve.