makki ki roti

Makki ki Roti recipe (Delicious Makki di Roti)

Makki ki roti is a traditional Punjabi bread made from maize flour (also known as cornmeal). It is a popular winter dish in North India, especially in Punjab, where corn is widely grown.

In North India, the wintertime staple is makki ki roti. This flatbread is produced with corn flour and is gluten-free. Sarson ka saag is typically served with the roti. It’s one of my favorite wintertime activities.

Popular Punjabi flatbreads are called makki di roti. Makki ki roti, also known as Makki di roti, is the Punjabi name for this well-known bread made from maize flour. These bread are made with maize flour, often known as Makki ka atta or cornmeal. Unleavened Makki ki roti can be prepared in a tandoor or on a tawa (griddle). Typically, makki ki roti is prepared in a tandoor in rural Punjab. But a tawa can also be used to produce these wonderful rotis. With some jaggery cubes and Sarson ka saag, Makki ki roti is offered.

Maize flour is a gluten-free flour, so when made into a dough, there is no elasticity in it. Therefore, the preparation of maize flour dough is slightly different from the usual wheat flour dough.

Ingredients for makki ki roti

  • 2 cups maize flour or Makki ka atta
  • 1 teaspoon ajwain (carom seeds)
  • salt as required
  • ghee or oil as required for roasting
  • ½ cup hot water or add as required

Instruction for makki ki roti

  1. Add the carom seeds, salt, and maize flour or cornmeal to a mixing basin. They should be combined with a spoon.
  2. Heat 1 cup water separately in a pan till it comes to a boil. Add this hot water to the flour.
  3. hot water works best to knead the dough. It makes the rotis pliable and easy to roll.
  4. Initial water addition should be done gradually. After 5 minutes, the flour should be ready for kneading. In this manner, rotis get softer as the flour absorbs water.
  5. Start kneading the mixture to a smooth but firm dough when it is warm and the heat is manageable. Pour some warm water into the dough if it appears to be dry. Add some maize flour with a few tablespoons if the dough appears sticky.
  6. Make a hard but smooth dough by kneading. The dough will have small cracks, but don’t be alarmed. Make dough balls that are about the same size. Flatten them after forming them into a tidy ball.
  7. Start a roti preparation by heating a tawa over low heat. Select about 1/4 of the dough, then wrap it in a cloth. Flatten the dough into a ball, then dusted it with dry flour. Roll it out into a thin roti using a rolling pin.
  8. Place the roti on the hot tawa after smearing it with oil. The roti should cook for around 20 seconds on medium heat before being turned over and cooking for a similar amount of time on the other side.
  9. Spread some oil on the roti, flip it over once more, and do the same on the other side. Roti is prepared by constantly turning it over until both sides are done and have brown spots. Make the remaining rotis in a similar manner.
  10. Remove it and top it with some butter. Serve hot. Warm Makki Ki Roti should be served with Sarson Ka Saag and cubes of jaggery. If you don’t mind, while serving the makki di roti hot, you can drizzle some White Butter (Makhan) on top.

Serving suggestion

Warm Makki Ki Roti should be served with Sarson Ka Saag and cubes of jaggery. If you don’t mind, while serving the Makki di roti hot, you can drizzle some White Butter (Makhan) on top.

Tips and variation

You may swap out 1/2 cup of the Makki atta with regular whole wheat atta to make rolling these Makki rotis a little easier.
You can substitute oil for the final layer of ghee to make these rotis vegan. They are naturally devoid of gluten.

FAQs about makki ki roti

Q: Do you think a tortilla press would work in place of rolling out these tortillas?

Yes, it would function.

Q: Can I prepare these in advance?
Like other forms of bread, makki di roti are finest when served warm or hot. Having said that, the dough can be prepared and chilled a day in advance. To prevent the dough from drying out, wrap it in cling film or put it in an airtight container.

Q: What is the texture and taste of makki ki roti?

A: Makki ki roti has a unique texture that is slightly coarse and crumbly compared to wheat-based rotis. It has a distinct flavor and aroma of corn, which adds a pleasant sweetness to the bread. The rotis are slightly thicker than regular wheat rotis.

Q: What is the best way to enjoy makki ki roti?

A: Makki ki roti is traditionally served with sarson ka saag, a spiced mustard greens curry. The combination of the two dishes, known as “sarson da saag te makki di roti,” is a classic Punjabi meal. The rotis are also enjoyed with other vegetable curries, lentils, or pickles. Some people even like to eat them with a dollop of butter or ghee.

Q: Can Makki ki roti be made without using hands?

A: While traditionally, makki ki roti is shaped by hand or using a plastic sheet, you can also use a rolling pin and parchment paper to roll out the rotis. Placing the dough ball between two sheets of parchment paper and rolling it out helps prevent the roti from sticking and tearing.

Yield: 4

Makki ki Roti recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups maize flour or Makki ka atta
  • 1 teaspoon ajwain (carom seeds)
  • salt as required
  • ghee or oil as required for roasting
  • ½ cup hot water or add as required

Instructions

  1. Add the carom seeds, salt, and maize flour or cornmeal to a mixing basin. They should be combined with a spoon.
  2. Heat 1 cup water separately in a pan till it comes to a boil. Add this hot water to the flour.
  3. hot water works best to knead the dough. It makes the rotis pliable and easy to roll.
  4. Initial water addition should be done gradually. After 5 minutes, the flour should be ready for kneading. In this manner, rotis get softer as the flour absorbs water.
  5. Start kneading the mixture to a smooth but firm dough when it is warm and the heat is manageable. Pour some warm water into the dough if it appears to be dry. Add some maize flour with a few tablespoons if the dough appears sticky.
  6. Make a hard but smooth dough by kneading. The dough will have small cracks, but don't be alarmed. Make dough balls that are about the same size. Flatten them after forming them into a tidy ball.
  7. Start a roti preparation by heating a tawa over low heat. Select about 1/4 of the dough, then wrap it in a cloth. Flatten the dough into a ball, then dusted it with dry flour. Roll it out into a-thin roti using a rolling pin.
  8. Place the roti on the hot tawa after smearing it with oil. The roti should cook for around 20 seconds on medium heat before being turned over and cooking for a similar amount of time on the other side.
  9. Spread some oil on the roti, flip it over once more, and do the same on the other side. Roti is prepared by constantly turning it over until both sides are done and have brown spots. Make the remaining rotis in a similar manner.
  10. Remove it and top it with some butter. Serve hot. Warm Makki Ki Roti should be served with Sarson Ka Saag and cubes of jaggery. If you don't mind, while serving the makki di roti hot, you can drizzle some White Butter (Makhan) on top.

 

Nutrition

Calories 50kcal
Fat 1g
Sodium
1mg
Potassium
61mg
Carbohydrates 60g
Protein 6g
Vitamin A
238IU
Calcium
40mg
iron 1mg

makki ki roti

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