How to make Makkai Di Roti - Rotis made with makkai flour go ever so well wih sarson da saag.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cornmeal (मकई का आटा),
Cuisine : Punjabi
Course : Breads
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Makkai Di Roti Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
For more recipes related to Makkai Di Roti checkout Makki Di Roti. You can also find more Breads recipes like Mixed Vegetable Parantha, Sweet Potato Corn Bread, Paneer Beetroot Parantha, Appe Or Elappe.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Makkai Di Roti Recipe
Cornmeal 1 1/2 cups
Salt to taste
Red chilli powder a pinch
White butter as required
Method
Step 1
Heat a non stick tawa. Mix together cornmeal and Tata salt lite in a parat. Knead little dough at a time with sufficient Bisleri hot water.
Step 2
Spread a wet muslin cloth. Make a ball of the kneaded dough and place it on the muslin cloth. With wet hands, flatten the ball to make a roti.
Step 3
Place the roti on the hot tawa and cook, flip and cook on the other side too. Apply white butter and cook till both sides are golden brown.
Step 4
Transfer onto a serving plate and sprinkle a pinch of red chilli powder.
Step 5
Garnish with a dollop of white butter and serve hot.
