Squeeze excess moisture from the shredded radish. In a large mixing bowl, combine the radish with the shredded carrots, grated ginger, chopped green chili, ajwain, turmeric, red chili powder, and salt. Mix well to incorporate the flavors.

Mix in the makki ka atta. Gradually add the corn masa and whole wheat flour, stirring until a cohesive dough forms. If needed, adjust the texture with warm water to reach a pliable consistency.

Prepare your rolling surface. Cut open a zip-top bag and lay it flat as a base. Take a ball of dough and flatten it slightly before rolling it out to about ⅙ inch thickness, ensuring an even shape.

Heat your skillet. Place a cast-iron skillet or tava on medium-high heat. Once hot, carefully add the rolled roti to the skillet and cook for about 1-2 minutes until brown spots start to appear underneath.

Drizzle oil on top. Add a few drops of olive oil around the edges and flip the roti once golden brown. Cook for an additional minute until both sides are crisp and cooked through.

Repeat the process for the remaining dough, stacking the cooked rotis on a plate. Serve warm with butter, yogurt, or pickles to elevate the dish.