Makki Ki Roti - Traditional Punjabi Corn Meal Flatbread (V, GF)

Makki Ki Roti - is a traditional north Indian recipe which is made using makki ka atta or Corn meal.  A Punjabi flat bread especially put together during winters.  Want to learn the 3 best techniques and tricks to make them easily at home? Okay, so, lets head on to see how to make makki di roti step by step 

Makki ki roti

The Makki ki Roti Sarson ka Saag is a meld since ages. So, what could be better than this to make the very amazing maize flour bread along with saag.

While in the Punjab region you may find it soft and not a lot thick. In Uttar Pradesh, especially, at my place itself it’s made thick and crisp. We at home also refer Makki Roti or Makai Roti

Makki Ki Roti is a match made heaven to the most delicious Sarson da Saag served along with jaggery, white butter and mooli on the side. Splendidly cooked and greased with butter on top of this Punjabi roti, dipped in the Saag is like the cream of the crop.

The aroma of the freshly cooked Punjabi Makki di 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 about these rustic food.  We were told that these savouries are the actual Desi-Dishes which our ancestors enjoyed.

This healthy flatbread made with corn flour is not only gluten free and vegan, but also loaded with many health benefits.

Not only in India, I’ve also seen the demand for Makki di Roti aur Sarson ka Saag in many countries as well. Often, people visit Punjabi Dhaba or restaurants just to relish on this totally Indian delicacy.

So, what are you waiting for? Prepare makki ki roti recipe following the tips and tricks I am sharing below. And, there’s absolutely no rocket science technique to make these makki di roti. Also, shoot me an email and do let me know if you have any thing to ask about this recipe.

Important Tips to make best Makki Ki Roti Recipe

• As makki ka atta is without gluten, you may find it little tricky to assemble the dough. So, you can add 2 tablespoons levelled wheat flour to 1 cup of  makki atta.
• To knead the dough, always use warm water. I have used a little more hot than warm water, the bearable hot!
• While we are making the roti, keep the remaining dough balls covered.
• Always grease the sheets lightly for easy rolling and this will help to avoid sticking of the roti between the sheets.Furthermore, it will help taking out the roti easily from the sheets before cooking.
• Never cook makki di roti on high flame, as the roti will remain uncooked within. The flame should be medium while cooking them
• After transferring the roti on the griddle to cook, check if the top of the roti had dried up and no moisture remains. Thats the indication to flip the roti and cook on the other side
• DO NOT forget to repeat the kneading of each ball before making it into roti. The kneading of the dough ball again, makes the makki 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.

Variations in Makki Di Roti

1. You can add finely chopped fresh methi and even some kasuri methi for enhanced flavour. We call it as methi wali makki ki roti.
2. If you wish to, you can add finely chopped hara Dhaniya (coriander leaves) to makki ka atta and make rotis
3. To make makki ki roti with mooli, I have demonstrated step by step recipe below, Do check it out

How To Make Makki Ki Roti with hands?

Since my childhood, I have always seen my nani (grand mother) and my mother making makki ki roti with hands. They have never used any plastic sheets or parchment to shape.

The key here again is kneading the dough soft. Then, wet your hands with water first. Shape the dough ball using your both the palms tapping together alternately. (such that once the dough is on the left palm being tapped by the right palm and vice versa).

The another interesting technique to make makki roti is by using clean wet cotton hanky or muslin cloth. Surprised? Yes, sometimes I do this way too. I have demonstrated this with photos below, DO CHECK it out.

We relish this makki roti with chokhas or bhartas and even with Bhuney tamatar ki chutney

∗ How To Make Makki Ki Roti - Step by Step photos

In a bowl, plate or tray, add makki atta, salt and mix.

Gradually, add water and start kneading the dough. Do not add all the water at one time.

Using heels of your hands, knead  for 4-5 minutes to make soft and smooth dough. Cover the dough and set it aside for 10 minutes

Now, divide the dough into balls depending upon the size of the roti you want to make. Before shaping the dough ball into disc, knead it again for a minute with the heels of your palm, before shaping. This is the key step to make perfect makai roti.

Method 1 : to roll makki di roti using parchment or butter paper

Now, take two sheets of parchment paper and grease it tightly. Place the dough ball between the two parchment paper. Slightly press it with the hand first, to avoid tearing of the edges

Now, using the rolling pin (belan), roll it into 6-7 inches roti. Take off the top parchment paper and keep it aside. Lift the parchment with along with roti and flip it carefully on to hot tawa or griddle. Take of the parchment from the roti. Cook from both the sides and then open flame.

Method 2: to prepare makki ki roti using ziplock or plastic sheet

To make makai roti using plastic sheet, grease the two sheets lightly with oil. Place the dough ball between the two and shape it into disc of 6-7 inches using the hand first and then use rolling pin to make roti

Carefully, lift the plastic from one and take out the rolled roti onto your hands

Transfer it on to hot griddle. Once the top dried up, thats the time, when you have to flip it and cook it on the other side. Cook from both the side until brown spots appear.

Now, cook it on direct flame from both the sides. Apply ghee/butter and serve makki ki roti with Sarson ka Saag.

Note: If you to make makki roti CRISP, then cook it on hot tawa on very low flame until brown spots appear. Then cook on direct flame

∗ How To Make Makki Ki Roti with Mooli (Radish) - Step by Step

To begin with, first, take makki ka atta in a large bowl or big plate. Add grated mooli, ajwain, and salt. Combine everything very well with your finger tips. (photo 1)

Combine everything very well with your finger tips. Gradually, add warm water and start kneading the dough. Using heels of your hands, knead for 5 minutes to make soft and smooth dough. Cover the dough and keep it aside for 10 minutes. (photo 2)

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.

Method 3 : to make makki ki roti using wet cloth and hands

Once the kneading of the ball is done well, then take a clean and wet cotton cloth or hanky. Spread it either on platform or rolling board (chakla). Then place the dough ball on it.

Now, wet your hands and start shaping the dough into roti.

Carefully, lift the cloth with the roti and flip it on hot tawa. Remove the cloth and keep it aside. Once the top of the roti dries up, thats the time, when you have to flip makki di roti and cook it on the other side.

Now, cook it on direct flame from both the sides. If the kneading and rolling is done well following the tips here, then you definitely get puffed makki ki roti like this (photo 10)

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Makki Ki Roti

Makki Ki Roti - is a traditional north Indian recipe which is made using makki ka atta or Corn meal. A Punjabi flat bread especially put together during winters. Want to learn the best techniques and tricks to make them easily at home? Here you go!

Course Bread

Cuisine North Indian, Punjabi

Keyword makai roti, Makki di Roti, Makki ki roti sarson ka saag

Prep Time 10 minutes

Cook Time 20 minutes

Resting time 10 minutes

Total Time 30 minutes

Servings 4

Calories 312kcal

Author Farrukh Aziz

Ingredients

 

1x2x3x

• 2 cups Makki ka atta (Maize flour/ Corn meal)
• Salt to taste

Optional

• ¼ cup radish grated
• 1 teaspoon Carom seeds (Ajwain)

Instructions

how to make makki ki roti

• In a big bowl, plate or tray, add makai atta, salt, and mix
• Gradually, add water and start kneading the dough. Do not add all the water at one time.
• Using heels of your hands, knead for 5 minutes to make soft and smooth dough
• Cover the dough and set it aside for 10 minutes
• 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.
• Important: This is the key step to make perfect makki ki roti
• Now, take two plastic sheet, zip lock or parchment paper and grease both of them lightly.
• Place the dough ball between the two sheets and slightly press it with the hand first, to avoid tearing of the edges. Then shape it into uniform disc of 6-7 inches using rolling pin
• Carefully, take out the rolled makki ki roti in your hands.
• Note: If using parchment then, take off the top parchment and keep it aside. Lift the other parchment with roti and flip it on to hot griddle or tawa. Remove the parchment.
• Transfer it on to hot griddle
• Once the top of the roti dries up, thats the time, when you have to flip makki di roti and cook it on the other side.
• 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.

Notes

• Avoid or limit eating makki ki roti if you are a diabetic as corn or makki atta has high GI. It may shoot up your blood sugar levels.
• If you are a vegan, then skip ghee or butter and use vegan butter
• As makki ka atta is without gluten, you may find it little tricky to assemble the dough. So, you can add 2 tablespoons levelled wheat flour to 1 cup of  makki atta.
• To knead the dough, always use warm water. I have used a little more hot than warm water, the bearable hot!
• While we are making the roti, keep the remaining dough balls covered to avoid drying
• If you to make makki roti CRISP, then cook it on hot tawa on very low flame until brown spots appear. Then cook on direct flame

Nutrition

Calories: 312kcal | Carbohydrates: 58g | Protein: 8g | Fat: 4g | Sodium: 6mg | Potassium: 272mg | Fiber: 8g | Sugar: 1g | Vitamin C: 1.1mg | Calcium: 5mg | Iron: 2.4mg

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