Tuesday, 24 September 2013

Makki ki roti | makki di paratha recipe

Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), مکی دی روٹی (Shahmukhi), मक्की दी रोटी (Devanagari)) is a flat, unleavened Indian bread made from corn flour, primarily eaten in North India and Punjab province of Pakistan.

Like most rotis in Indian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine.

corn flour- makai ata

Literally, Makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle. Due to this, making makki di roti is more difficult than roti made from wheat flour.

Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk.



 2 cups makki ki atta(fine corn meal)
1/4 cup wheat flour(optional)
 2 tsp chopped coriander
1 tbsp ajwain (owa)
 1 tsp green chillies,finely chopped
 1/2 cup grated radish (optional)
 salt to taste
 fresh butter to serve
 makki ki atta or wheat flour for rolling
 hot water to make the dough

1. Mix the all the dry ingredients together.Make a hole in the middle and pour hot boiling water to it.

2.Add enough hot water to it and make a dough out of it and knead properly.Hot water helps obtain a softer dough that doesn’t fray at the edges when rolled.

You want a thick smooth dough which is not too tight or soggy. You should be able to shape the dough into a ball without it sticking all over your palm.

3. Divide dough into  equal balls, take one of the ball and smooth it out between palms and flatten it out.
Dust corn  flour on rolling board and Flatten the dough into a circular shape on a floured surface using palms. You can even roll ball in between two greased plastic sheets

4. Place the roti on a hot tava/griddle/skillet  in upside down position and apply water on the top side of the roti 

add a little ghee on the from the sides of  roti .Cook each roti, using little ghee /butter, till golden brown spots appear on both the sides.

7.Serve hot ghee /butter and sarson ka saag.

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