Makki di Roti (Corn Roti)

I don't think there is any introduction needed for this Punjabi delicacy.  Who doesn't know about the famous Makki di roti and sarson da saag?  This is a staple dish for the Punjabis specially in the winter time along with buttermilk also known as “Chaas”.

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Making makki di roti is a little harder than a regular whole wheat roti but not impossible.  I have shown a few steps to make it easier for you all.  The dough is not easier to handle so tend to break, but with little patience and practice it shouldn't be hard to prepare at home.  This is the second I made this, if I can do it you can do it too.

Whenever I make makki di roti and sarson da saag, I reminiscence our days back in India.  Those were the days when we didn't have everything but we enjoyed it to the fullest without any complaints.  Life has changed so much in these 22 years, which is unbelievable.

Enjoy this delicacy with sarson da saag on a cold winter night and do share your experience with me.

Ingredients:

  • 2 cup corn flour or maize flour (yellow one from the Indian store)
  • 2 tbsp whole wheat flour
  • 1 tsp ajwain
  • salt to taste
  • 1 small radish shredded
  • 2-3 tbsp methi leaves, chopped
  • 1/2 tsp red chili powder
  • 2 tbsp oil
  • water to knead

Directions:

Wash and grate the radish and set aside.  In a mixing bowl, add the all the ingredients except water.  Also make sure you squeeze excess water out of the radish after grating.  Using water little by little make the dough.  The dough might not come together, but its ok.  Let it sit for about half an hour.

DSC_3326-1Now take a generous amount of in between your palms, try to bring it together and make a ball.  Using two sheets of clear cling wrap, place the dough in between the cling wrap and gently press it down with your palm.  Roll it with a rolling pin slowly as it will break with too much pressure.

DSC_3328-1Remove the top cling wrap and gently pick you the roti onto to your palm and place it on the hot tawa.  Cook on one side for 2-3 minutes and then using a spatula turn on to the other side.  Use oil to fry it on both sides until the desired color has reached.

Makki Ki Roti n Sarson PicMonkey CollageEnjoy it with hot and spicy sarson ka saag and a dollop of butter.

 

 

Makki di Roti (Corn Roti)
 
Prep time
Cook time
Total time
 
Enjoy makki di roti with sarson da saag this winter.
Author:
Recipe type: Veg
Cuisine: Indian
Serves: 5
Ingredients
  • 2 cup corn flour or maize flour (yellow one from the Indian store)
  • 2 tbsp whole wheat flour
  • 1 tsp ajwain
  • salt to taste
  • 1 small radish shredded
  • 2-3 tbsp methi leaves, chopped
  • ½ tsp red chili powder
  • 2 tbsp oil
  • water to knead
Instructions
  1. Wash and grate the radish and set aside. In a mixing bowl, add the all the ingredients except water. Also make sure you squeeze excess water out of the radish after grating. Using water little by little make the dough. The dough might not come together, but its ok. Let it sit for about half an hour.
  2. Now take a generous amount of in between your palms, try to bring it together and make a ball. Using two sheets of clear cling wrap, place the dough in between the cling wrap and gently press it down with your palm. Roll it with a rolling pin slowly as it will break with too much pressure.
  3. Remove the top cling wrap and gently pick you the roti onto to your palm and place it on the hot tawa. Cook on one side for 2-3 minutes and then using a spatula turn on to the other side. Use oil to fry it on both sides until the desired color has reached.
  4. Enjoy it with hot and spicy sarson ka saag and a dollop of butter.

 

 

 

 

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