Makke ki Roti

Makke ki roti is a delectable, somewhat sweet maize flour or cornmeal-based roti that's ideal for a winter lunch or dinner, especially when paired with Sarson ka Saag.

Course dinner, lunch

Cuisine Indian

Keyword makke ki roti

Prep Time 15

Cook Time 30

Total Time 45

Servings makke ki roti

Calories 249kcal

Author Puja

Equipment

Ingredients

2 cups Maize flour/makki ka atta
1 cup hot water or add as required
1 tsp Carom seeds ajwain
Salt as required as needed
6 tbsp Ghee or oil or add as required for roasting

Instructions

Add maize flour or cornmeal, carom seeds and salt as required in a mixing bowl. Mix them together with a spoon or hand.
Heat water in a pan till it comes to a boil. Add this hot water to the maize flour.Mix well with a spoon.
Cover and set aside till the dough mixture becomes warm.
When the mixture becomes warm and easy to handle, begin to knead to a smooth yet firm dough.(If the dough looks dry, add some warm water and if the dough looks sticky, then you can add a few tbsp of maize flour).
You might find the fine cracks, on the dough but not to worry.
Make medium-sized balls of the dough.
I have used cleaned and washed milk packet to roll the dough.
For that I have cut-open 1/2 litre milk packet to roll the dough.
Place this cover on the rolling board.
Keep the dough ball in between the milk packet and gently roll it out in the form of chapati.
So the rolling part is done.
Now heat tawa, add little ghee and spread it all over the tawa.
Open the milk cover and slowly transfer the roti onto the tawa.
Now cook makke ki roti from both sides by applying ghee on the both the sides.
Cook until the roti is nicely browned and cooked on all sides, flipping a couple of times. To ensure that the edges are well cooked, press them gently with a spatula.
Serve makke ki roti hot along with sarson da saag, jaggery and mooli.

Notes

Cooking makki di roti over a high temperature will result in the roti being undercooked within. Cooking them over a medium flame is recommended.

Check if the top of the roti has dried up and there is no wetness behind after moving it to the griddle to cook. That's when you turn the roti and finish cooking it on the other side.

Remember to knead each ball again before forming it into rotis. The makki roti becomes softer once the dough ball is kneaded again.

When placed over an open flame, it also helps the roti in puffing up completely, If you are making it in phulka style and applying ghee later.

Nutrition