One famous delicacy from Punjab… Makki ki Roti. As the saying is “Makki ki Roti te Sarson da Saag“, it always tastes best with Sarson da Saag though can also be enjoyed in the breakfast with a cup of tea. Makki ki Roti is basically cornmeal flat bread.
Also try: Methi Roti or Palak Paneer.
Course: Main Course or Breakfast
Cuisine: North Indian
Time: Preparation – 5 mins, Cooking – 10 mins, Total – 15 mins
- Makki ka Atta (Maize Flour or Cornmeal) – 1 cup
- Radish – 1/2 cup (grated) (optional)
- Coriander Leaves – 1 tbsp
- Carrom Seeds (Ajwain) – 1/4 tsp
- Ghee (clarified butter) – for shallow frying the roti
- Water – to knead the dough (if needed)
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Makki ki Roti:
- Take a mixing bowl. Add makki atta (cornmeal), radish, coriander leaves, carrom seeds and salt. Mix
- Make a smooth and a little firm dough. If required add a little water (depends on the quality of the flour)
- Wet your hands with a little water and divide the dough into 4 equal portions. Make round balls
- Now take a plastic bag and place it on a flat surface. Place the round dough ball and start flattening it with the help of your fingers to make a circle. Don’t make it too thin as it’ll break
- Meanwhile heat a non stick tawa or a pan
- Grease your palm with a few drops of ghee and transfer the roti on your palm, finally place it on the heated tawa
- Cook on a medium-high flame for a minute and flip. Spread a few drops on ghee on it. Similarly repeat on the other side after a minute. Cook from both the sides till crispy and golden brown
- Your Makki ki Roti is ready. Serve hot with butter or as is with tea or sarson ka saag.
- If the roti breaks, you can add 1/3rd portion of whole wheat flour to it
- Makki Roti becomes chewy once it cools down, so serve it hot or warm.