Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Makki ki roti is a traditional North Indian Punjabi flatbread prepared with maize flour or cornmeal. Typically, it is served with sarson ka saag (a curry made with mustard leaves), sweet and sour pickle, salad and a glass of lassi. Sarson ka saag is only eaten in the winter season because mustard leaves are available only in this season.
Do try it and share your feedback.
|Prep time||Cook time||Ready in||Yields|
- 300 grams makki ka atta (maize flour)
- 1 tsp ajwain (carom seeds)
- Water, as needed
- Oil or desi ghee, for frying (1 to 2 tsp per roti)
- Mix the maize flour and ajwain in a paraat (a large flat plate with raised edges especially used to make dough).
- Add normal temperature water little by little to the flour and knead to form a dough that is neither hard nor soft.
- Sprinkle some dry maize flour onto a clean rolling surface.
- Take some dough and make a medium-sized ball. Flatten it and place it on the rolling surface, pressing it and simultaneously rotating to shape it into a round, medium-thick roti.
- Heat a tawa and then reduce heat to between low and medium. Place the roti on the tawa, let one side cook a bit and then flip.
- Let the second side cook a bit and then flip.
- Spread 1 teaspoon of oil over the first side and then on the other side after flipping.
- Roast both sides of the roti till evenly browned and crisp on both sides.
- Serve hot with sarson ka saag, sweet and sour pickle, salad and lassi for a traditional Punjabi winter meal.
How to Make Authentic Punjabi Makki Ki Roti
© 2020 Rajan Singh Jolly