Makki Ki Roti is a flavourful corn meal flatbread, a popular winter delicacy. First, knead the Cornmeal (makki ka atta) using warm or hot water, along with salt and grated radish, to a soft dough. You may also add coriander leaves to enhance the flavour. Then, divide the dough into parts, take one part and kneed it well . Roll it into disc and cook on the hot griddle and then on open flame from all the sides until brown. Slather it with ghee/butter and serve it with hot sarson ka saag or Baingan Ka Chokha or Bhuney Tamatar Ki Chutney
Hey everyone, I believe you all are smiling as always 🙂
Up here, on the blog today is a north-Indian bread, popularly served all over the country along with either Sarson ka Saag or any type of Chokha/Bharta. Makki Ki Roti, is the most preferable corn meal bread in the Punjab region, especially during winters. And, there’s absolutely no rocket science technique to make the Makki Ki Roti, the roti is usually made on the regular Tava itself. Yet, there is a slight difference in the very same Makki Ki Roti. While in the Punjab region you may find it soft and not a lot thick. But, in Uttar Pradesh, especially, at my place itself it’s made thick and crisp. We at home also refer Makki Ki Roti as Makai ki Tikri.
The Makki Ki Roti is a winter delicacy and what could be better than this to make the very amazing maize bread this winter. Makki Ki Roti is an accompaniment to the tongue twisting Sarson da Saag and Chaas. Greased with butter on top of the Makki Ki Roti splendidly cooked, dipped in the Saag is like the cream of the crop.
The aroma of the freshly cooked Makki Ki Roti is something which will make you recall the memories of your parents or grandparents. I honestly go back to the times, when we as kids were super excited, and we were told, these savories are the actual Desi-Dishes which our ancestors enjoyed. In fact, the reason behind the good health and life are these extremely natural supplements. Where there is no preservative or notions added.
Coming down to the ingredients part, for Makki Ki Roti you will get the ingredients easy available in the local grain stores. Makki ka Atta, Mooli, Ajwain, Salt and Warm Water. The bursting of the natural flavors form every element, extremely favors the dish. I have skipped using coriander leaves this time. However, I usually add it to the dough and proceed. Addition of coriander leaves enhances the taste of Makki KI Roti. .
Sarson ka Saag is like the partner of Makki Ki Roti, these both go along with each other in the best of ways. The dripping of Butter/Desi Ghee from the roti and the blissful morsel of the hot Makki Ki Roti dipped in Saag is really a bliss.
Often, people visit Dhaba’s just to relish on this totally Indian delicacy. Not only in India, I’ve also seen the demand for Makki Ki Roti in many countries as well. But, I believe when there are resources available to make them yourself, why step out and eat. Yes, tasting and exploring is a different thing but unnecessarily wandering and being lazy is absolutely not my thing. Also, it isn’t obligatory that the dishes being served are 100% natural or not. Mixing variety of flours and then serving is not eating what you demand! Well, that’s just my point of view on eating healthy. Natural things aren’t a lot tough to make at home. This may also improve the cooking skills, experience and satisfaction for your work.
Quickly now scroll down for the ingredients and procedure for Makki Ki Roti.
2 cups, Makki ka atta (Maize flour)
¼ cup, radish, grated
1 teaspoon, Ajwain
Salt to taste
1 cup warm water, (you may need more).
I have used a little more hot than warm water, the bearable hot
In a big plate or tray, add all the ingredients except water. Mix them well.
Gradually, add water and start kneading the dough. Do not add all the water at one time.
Knead the mixture into good soft and smooth dough using the heels of your palm.
Now, divide the dough into balls depending upon the size of the roti you want to make.
Take one dough ball and knead it again for a minute, with the heels of your palm, before shaping. This is the key step to make perfect makki ki roti.
While we are making the roti, keep the remaining dough balls covered.
Do not forget to repeat the kneading of each ball before making it into roti.
The kneading of the dough ball again, makes the roti softer. It also helps the roti to get puffed up fully, when placed on the open flame. You can see it below, the fully puffed Makki ki Roti.
Now, take two plastic sheet or zip lock and grease it tightly.
Place the dough ball between the two and shape it into disc of 6-7 inches. You can use rolling pin or your palm. I have used rolling pin and rolled it into uniform disc.
Very carefully transfer the rolled dough onto a hot griddle and cook from both the side until brown spots appear.
Now, cook it on direct flame from both the sides.
Apply ghee/butter and serve with Sarson ka Saag.