In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, and salt.
Add 1 tablespoon (15 ml / 0.5 fl oz) of canola oil.
Using your fingertips, rub the oil into the flour mixture until it resembles fine breadcrumbs.
Stir in the finely sliced green chiles and grated ginger until evenly distributed.
Gradually add the hand-hot water, a little at a time, mixing until a dough begins to form. You may not need all the water.
Knead the dough on a clean surface for about 5 minutes until it becomes soft, smooth, and pliable.
Divide the dough in half. On a lightly floured surface, roll out one half of the dough until it's very thin (about ⅛-inch thick).
Using a 4-inch round cookie cutter, press firmly into the dough to cut out discs. Gather the scraps, re-roll, and repeat. Do the same with the second half of the dough.
Heat a non-stick frying pan or tawa over medium-high heat.
Drizzle with a little oil.
Cook 2-3 rotis at a time for about 3 minutes total, flipping every 30-60 seconds, until they are cooked through with golden-brown spots and no raw dough is visible.
Serve immediately, slathered with fresh butter, alongside a generous helping of Sarson ka Saag.
