Makki Di Roti Recipe - A famous punjabi roti made from maize flour.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cornmeal (makki ka atta),

Cuisine : Punjabi

Course : Breads

Makki Di Roti

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Makki Di Roti Recipe - How to make Makki Di Roti

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Cornmeal (makki ka atta) 1 1/2 cups

  • Whole wheat flour (atta) optional1/4 cup

  • Salt to taste

  • Unsalted butter as required

Method

Step 1

Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls.

Step 2

Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet.

Step 3

Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface.

Step 4

Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.

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