MAKKI KI ROTI

Makai/ Makki Ki Roti is a popular Punjabi bread made with corn [maize] flour and served with Sarson Ka Saag. Makki ki roti is also a gluten Free flat bread. Maize flour is a staple food of Punjab and also known as Makki di roti. Usually served with sarson ka saag and maaki daal [daal makhani]. It is very popular food combination in Northern India. It is served in winters as it is warm in nature. It not only provides the necessary calories for daily metabolism, but is also a rich source of vitamins A,B, E and many mineral. The antioxidants present in corn also act asanti- cancer agents and also aid in preventing Alzheimer’s. However this recipe doesn’t seem to be very friendly for diabetic people.

INGREDIENTS:

1 ½ cup Makki Ka Atta [maize flour]

2 tablespoon finely chopped Coriander Leaves

1 teaspoon Carom Seeds [ajwain]

Warm water as needed to bind the dough

Salt to taste

Oil or Ghee, for shallow frying

METHOD:

STEP 1 - Sieve the maize flour in a bowl.

STEP 2 - Add finely chopped coriander leaves, carom seeds, and salt.

STEP 3 - Add warm water little by little and knead a little stiff and smooth dough.

STEP 4 - Divide it into 6 equal portions. Wet your palms with few drops of water and make round shaped balls from each portion.

STEP 5 - Take a plastic zip lock bag/ plastic sheet and cut it from two sides.

STEP 6 -  Place the bag over a rolling board and put one ball over it. Simultaneously, start heating the tawa over medium flame.

STEP 7 -  Press the dough ball a little with your palms and flatten it. Cover it with a side of the plastic bag and gently roll it out into medium thick round shaped roti.

STEP 8 - Remove plastic from the upper side and gently transfer the rolled roti over your palm by turning it upside down as shown in the photo.

STEP 9 -  Now easily remove the plastic from the top as if you are peeling it.

STEP 10 - Place rolled roti over heated tawa and cook it for a minute.

STEP 11 - Flip it with a spatula and spread few drops of oil/ ghee over it.

STEP 12 -  Again, flip it after about a minute and spread oil over upper side. Flip and cook until light brown spots appear on both sides.

STEP 13 - Transfer it to a plate and butter over it. Serve it immediately with sarson da saag.

Serve it with hot sarson ka saag n a dollop of homemade butter. Makki di roti turns chewy once it cools down, so serve it hot.

NOTES:* Makki Atta is made by grounding corn kernels into fine powder and it has yellow color. Do not use the corn meal which has a grainy texture like semolina. Also, do not use white corn flour which is similar to starch and generally used for thickening the soup and gravy.

TIPS AND VARIATIONS:

1. Add shredded radish and chopped green chili while kneading the dough for variation.

2. Be gentle while taking the roti over your palm as it may tear.

3. Do not make the large roti as the rolled dough could easily break and it is difficult to handle after that.

4. Use ghee to roast the roti to get authentic flavor.