In a saucepan, boil water. Add chopped methi, shredded mooli, shredded gajar, black pepper powder, ajwain, and salt. Mix well to combine. Turn off the heat.
Add makki ka atta to the saucepan and mix until well combined. Cover and let the mixture rest for 10 minutes.
Transfer the mixture to a bowl and knead for 5-7 minutes, until the dough becomes soft and smooth. Add melted ghee and knead for another minute.
Divide the dough into small balls and cover them with a damp cloth.
Heat a tawa over medium-high heat. Dip a dough ball in makki ka atta and roll it out into a circle on a baking paper-lined chakla or rolling surface.
Transfer the roti to the tawa and cook both sides, until light brown spots appear. Apply ghee and cook both sides until golden in colour.
Generously apply white butter over the Makki Ki Roti. Serve hot, paired with Sarson Ka Saag.
