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eASY AND SIMPLE MAKKI KI ROTI RECIPE

SIMPLE AND EASY WAY OF MAKING SOFT THIN MAKKI ROTI / मक्की की रोटी / MAKKI KI ROTI RECIPE

BY DISHA LAHORI

Makki ki roti is a flat unleavened bread made from corn meal, primarily eaten in the Punjab region of India and Pakistan; and in Jammu, Himachal, Haryana, Rajasthan, Gujarat, Uttar Pradesh, and Uttarakhand in North India. Like most rotis in the Indian subcontinent, it is baked on a tava. 

Maize flour can be a great source for many essential nutrients, vitamins, and minerals such as vitamin C, vitamin B1, vitamin B9, Magnesium, and Potassium, among others. Most people greatly benefit from including maize as part of a balanced diet because of its remarkable nutrition profile.

BENEFITS OF MAIZE FLOUR – MAKKI KA ATTA – Though wheat flour is consumed by most of us on a daily basis, maize flour, or makki ka atta, is a great addition to your kitchen pantry. It is popularly consumed in the state of Punjab, where it is made into makki ki roti and enjoyed with winter delicacies such as saag. Globally, it is consumed in vast quantities, most notably in North and South America. Maize flour has many health and dietary benefits and is a great source of essential nutrients. 

1 – With its high fiber, fat, and starch content, maize flour helps with digestion and absorption in the body. It can help reduce symptoms of cramping, bloating, and constipation. 

2 – Many studies have found that certain antioxidants can boost eye health and reduce the risk for macular degeneration and cataracts. High levels of Lutein and Zeaxanthin, two such antioxidants found in corn, can help to improve the body’s ability to fight eye infections and degeneration in old age.

INGREDIENTS

  • Makki / maize  flour – 1 cup
  • Wheat flour / bajra /jowar/rice flour – ¼ cup
  • Methi leaves finely chopped – ¼ cup
  • Ajwain – ¼ tsp
  • Water – 1 ¼  cup
  • Salt to taste
  • Oil – 1 tsp

METHOD

Heat a pan with water + salt + oil + ajwain.

Bring it to a boil.

Once it starts boiling  ,lower the flame and add the flour.

Do not stir or mix the flour for 1 min .

After 1 min ,off the flame and  start mixing the flour using a ladle.

Once the flour is mixed well.

Cover and allow to cool.

Once you are able to touch the flour mixture, transfer to a big plate .

Add the methi leaves and mix well .

Start kneading with clean wet  hands.

Knead it well into a soft and smooth dough. Drizzle water as needed while kneading

NOTE – quantity of water depends on the quality of flour.

Heat a tava.

Take a lemon size portion of the dough ,roll into smooth balls.Remember to roll these balls nicely to get smooth edges .

Now roll it into thin rotis using rolling pin .

While rolling dust it the dry flour.

Put it on the hot tava.

Cook on each side for 30 seconds on each side.

Now press it gently with cloth or spatula and allow it to puff.

If making phulkas put on direct flame .

Once done remove and apply ghee.

Serve hot with sarso ka saag.

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