Makki ki roti
MAKKI KI ROTI
INGREDIENTS
- Yellow corn flour / maize flour / corn meal / Makai ki atta – 3 cup [ not corn starch ]
- Wheat flour – 3/4 cup
- Ajwain – 3/4 tsp
- Oil – 1 1/2 tsp for the dough
- Finely chopped coriander leaves – 3 tbsp
- Salt to taste
- Luke warm water to knead the dough
- Oil or ghee to roast the roti
METHOD
Take the atta + salt + coriander leaves + ajwain + 1 tsp oil in a big plate and mix well .
Gradually add warm water and knead it into a stiff / firm dough.
Knead it for 5 minutes .
Cover and keep aside for 10 mins .
After 10 mins again knead it with greased hands .
Divide the dough into equal portion and roll each portion into a soft ball .
Take one ball , flatten it little with hands.
Dust it with dry wheat flour .
Gently roll it into thick parathas. [don’t make it thin ,else it will break ]
*** Best way is to make small rotis by patting with your palms .
Place the rolled roti on a hot tawa on medium flame .
Cook for 1 minute.
Flip and cook on other side for 1 minute or more on medium as this roti takes time to cook .
Apply oil / ghee all over and cook till it is done .
Fry till golden brown spots appear , also it should become little crisp .
Once done , remove and serve hot .
A great combo for sarso ka saag or palak paneer .
Again while serving ,serve with a dash of homemade butter /makkan.
VARIATION – You can also add 2 or 3 tbsp of grated radish /mooli in the dough .Remember to squeeze of the excess water from the radish.
NOTES
- Instead of coriander leaves ,you can add methi leaves or kasoori methi .
- Make small roti or it will break .
- Instead of rolling pin ,you can just pat with hands and make the roti .
- If adding radish be careful ,as it leaves water ,the dough may become loose.
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