Makki Ki Roti Recipe: Makki Ki Roti is a popular Punjabi flatbread made from corn flour, typically served with Sarson Da Saag. “Makki” is the Punjabi word for maize (corn), and the yellow flour derived from it is the key ingredient in this recipe. Traditionally, Makki Ki Roti is prepared by shaping a dough ball into a round shape through a thumping motion, then baked on a hot tawa. However, this step-by-step photo recipe uses an easier rolling pin method due to the challenges posed by the traditional technique.
Ingredients: Makki Ki Roti Recipe
- 1½ cups Makai Atta (maize flour/corn meal/corn flour – yellow)
- 2 tablespoons finely chopped Coriander Leaves or grated Radish
- 1 teaspoon Carom Seeds (ajwain)
- Warm Water (as needed to bind the dough)
- Salt (to taste)
- Oil or Ghee (for shallow frying)
Note: Use Makai Atta (yellow corn flour), not cornmeal with a grainy texture, and avoid white corn flour used for thickening soups.
Directions: Makki Ki Roti Recipe
- Sieve the maize flour in a large bowl.
- Add finely chopped coriander leaves, carom seeds, and salt. Gradually add warm water to knead a slightly stiff and smooth dough (similar to paratha dough).
- Divide the dough into 6 equal portions. Wet your palms and shape each portion into round balls. Use a plastic ziplock bag cut on two sides. Place a ball on the bag over a rolling board.
- Press the dough ball, cover it with the plastic, and roll it into a medium-thick round roti.
- Remove the plastic from the upper side, transfer the rolled roti to your palm by turning it upside down, and peel off the plastic.
- Place the roti on a heated tawa, cook for a minute, flip with a spatula, and spread oil.
- Flip and cook until light brown spots appear on both sides.
- Transfer to a plate, spread butter, and serve immediately with Sarson Da Saag. Makki di roti becomes chewy when it cools down, so serve hot.
Tips and Variations:
- Add shredded radish and chopped green chilli to the dough for variation.
- Be gentle while transferring the roti over your palm to prevent tearing.
- Avoid making large rotis as the rolled dough can break easily.
- Use ghee for an authentic flavor when roasting the roti.
Taste: Light, crispy
Serving Ideas: Serve Makki Ki Roti with Sarson Ka Saag or Saag Paneer, accompanied by a glass of lassi for dinner. It’s also a delightful choice for breakfast, served with tea.
Conclusion
In summary, Makki Ki Roti Recipe is a unique Punjabi flatbread made with corn flour. While traditionally made by thumping, rolling with a pin makes it easier. The plastic sheet helps with rolling, and added ingredients customize it. Enjoy it hot and fresh for the ideal texture and flavor.
Frequently Asked Questions about Makki Ki Roti Recipe
What makes Makki Ki Roti Recipe unique?
This hearty flatbread gets its golden hue and sweet, earthy flavor from corn flour or makai atta. Traditional recipes rely solely on this gluten-free flour.
Why is it tricky to make by hand?
Kneading and flattening the sticky dough takes practice. Thumping and stretching by hand yields a rustic texture. Rolling pins streamline shaping but sacrifice authenticity.
Should beginners use plastic sheets?
Yes, plastic prevents sticking to work surfaces. It also aids rolling out this gluey dough if you’re still mastering the technique.
What can I add to liven up the dough?
Get creative with shredded veggies, herbs, or spices! Radish, chili peppers, cilantro, and carom seeds add color and flair.
How is it best served?
Makki Ki Roti is ideal straight from the griddle when it’s soft and flexible. The stiff texture that develops as it cools makes it chewy. Serve immediately with sarson ka saag.
