Makki ki roti or Makai ki roti is a flat bread made of corn meal or maize flour. This roti is very popular in the Northern parts of India, and more so in Punjab. It’s a perfect meal to have on those extremely chilly days as well! This roti makes a perfect combination with the Sarson ka Saag, a delicious curry made of mustard leaves and spinach. You can also have it with any of the other gravies like paneer curries or lentils, and it tastes brilliant when paired with a flavorful curry.
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Makki Ki Roti Recipe:
Combine the corn meal, carom seeds (ajwain), and salt in a large bowl. Carom seeds help in digestion, and since corn is a bit heavy on the stomach, carom seeds help make the process of digestion easy. You can use yellow or white corn meal for this. Corn meal is slightly grainy in texture unlike corn flour. I used white corn meal for this recipe and I really liked its texture and taste. Add some warm water to the corn meal and knead it into a dough.
Add water a little at a time to knead the dough. Use the heel of your palm to knead the dough and make it into a thick smooth dough. As corn meal is gluten-free, it won’t be as smooth as flour dough. Kneading it well, however, definitely helps to bring it to a perfect consistency.
After kneading it into a smooth and firm dough, cover it with a moist cloth or kitchen towel and set aside to rest for at least 30 minutes.
After about 30 minutes, lift the cloth off the dough and knead it again for 2-3 minutes. Divide the dough into portions, approximately the size of a tennis ball, to prepare the rotis. These rotis are thicker than the regular rotis, so take a large amount of the dough to make the roti.
Take a parchment paper and spread a portion of the dough on it using your hands. Press it gently and spread the dough evenly on all sides. You can also do this on the kitchen surface, but using wax paper or parchment paper makes the process easier.
Now, taking a roller pin into your hands gently roll the dough to give a nice and flat texture. While rolling the pin, cover the dough with the parchment paper to avoid it getting stuck to the rolling pin. I really found this process easier than directly rolling them on the kitchen surface. But you can always try what works better for you. Repeat the same with the rest of the dough and keep the rotis ready to fry/grill.
Heat the griddle or tawa over medium heat. When the griddle is hot enough, place the roti (flat bread) on it. Don’t place the roti before the griddle is hot, otherwise the roti will get stick to it. Maintaining the heat in medium to low, nicely roast the rotis.
Flip the roti and apply some ghee (clarified butter) or oil on the top and allow it to cook on the bottom side.
Remove the roti from the pan and place it directly on the flame and char it for few seconds. This gives the roti a nice texture and taste.
Flip the roti and roast it on the other side. Make sure to keep the heat in low in order to avoid burning the roti. Once it is nicely roasted, remove it from the heat. Follow the same procedure with the rest of the rotis until you’re done roasting them all. Adjust the temperature of the griddle as per requirement. Place them covered in an aluminum foil to keep them warm for a long time.
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Serve them hot with a nice curry. I enjoyed them in the authentic way with Sarson ka saag and it tasted heavenly. A combination that you must try, if you haven’t already! Happy eating 😀
Click here for the recipe of Sarson ka saag on my blog!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 2 cups corn meal or maize flour
- 1/4 tsp carom seeds
- salt to taste
- 3/4th cup warm water to make the dough
Ingredients
|
|
- Combine the corn meal/maize flour, carom seeds and salt in a large bowl.
- Add some warm water (a little at a time) to the corn meal and knead it into a dough.
- Use the heel of your palm to knead the dough and make it into a thick smooth dough.
- After kneading it into a smooth and firm dough, cover it with a moist cloth or kitchen towel and set aside to rest for at least 30 minutes.
- After about 30 minutes, lift the cloth off the dough and knead the dough again for 2-3 minutes.
- Divide the dough into portions, approximately the size of a tennis ball, to prepare the rotis.
- Take a parchment paper and spread a portion of the dough on it using your hands. Press it gently and spread the dough evenly on all sides.
- Now, taking a roller pin into your hands gently roll the dough to give a nice and flat texture. While rolling the pin, cover the dough with the parchment paper to avoid it getting stuck to the rolling pin.
- Repeat the same with the rest of the dough and keep the rotis ready to fry/grill.
- Heat the griddle or tawa over medium heat. When the griddle is hot enough, place the roti (flat bread) on it. Don't place the roti before the griddle is hot, otherwise the roti will get stick to it. Maintaining the heat in medium to low, nicely roast the rotis.
- Flip the roti and apply some ghee (clarified butter) or oil on the top and allow it to cook on the bottom side.
- Remove the roti from the pan and place it directly on the flame and char it for a few seconds. This gives the roti a nice texture and taste.
- Flip the roti and roast it on the other side. Make sure to keep the heat in low in order to avoid burning the roti. Once it is nicely roasted, remove it from the heat.
- Follow the same procedure with the rest of the rotis until you're done roasting them all. Adjust the temperature of the griddle as per requirement. Place them covered in an aluminum foil to keep them warm for a long time.
- Apply some butter/ghee on top and serve them hot.
- Makki ki roti is a perfect combination to eat with Sarson ka saag.
Thanks, great article.