Makki di roti is a popular bread from Punjab, India. Makki di roti and sarson da saag is like rab de bana di jodi! Makki di roti literally means flatbread made from makki (maize flour). I have enhanced this roti to add in extra ingredients since I did not have time to make the saag. Adding onions etc. makes it like a thalipeeth which is a complete meal in itself. You can skip the extra ingredients and stick to the basics. And as always, this one really needs a nice dollop of ghee or makkhan (white homemade butter) to help with the digestion!
Vishesh Tippani / Additional Commentary
When we were young, we had access to only 1 TV channel, Doordarshan. If you were lucky you had access to a second channel called DD Metro. So we all grew up watching the same shows and advertisements which honestly were as entertaining as the TV shows! One of them was the Vijaya Butter ad - Gimme Gimme Vijaya butter, on my toast give me the most, on idli dosa even samosa, makki di roti sarson da saag - wah ki swad!
That was when I first heard of makki di roti. The roti (although yummy) is quite heavy so make sure you add the ajwain for making it easy on your tummy.
What do I need?
1 C Cornmeal (makki atta)
1/2 tsp ajwain
A little salt to taste
1/4 Cup Water for kneading the dough
Additional ingredients to make it like a paratha:
1/2 onion or shallots
2 green chillies
1/4 bunch cilantro
1/4 inch ginger
10-12 peppercorns
1/2 tsp turmeric
1/2 tsp Kashmiri red chili powder
1 tsp Kasuri methi
How do I make it?
Crush green chilies, ginger, cilantro in a small blender and make a paste
Combine the dough, salt, and ajwain. Add the green chilly paste
Add some ghee/oil and mix with your hands
Add the onions and other ingredients and mix well
Slowly add water to make a nice dough. Makki atta does not have gluten so the dough will not be like the regular dough
Divide into equal-sized portions (based on how big you want your parathas)
Make a round ball of the dough, knead it again, dip into some flour and then roll it out into a disc
Heat a pan and when heated add the rolled-out disc and roast it. Add a little ghee on top and then flip the roti
Cook well till it is browned
You can cook this roti directly on the flame too like a Bhakri
Keep calm and call mom tips:
Make sure you knead the dough before rolling
Like Thalipeeth you can make this by patting directly on the pan instead of rolling it
Do not skip the ghee!
The dough will have some cracks. If the dough is too sticky add more cornmeal, if it is too dry then add a little water. You should be able to pat it down and spread it without breaking it. I prefer to wet my fingers before patting down the roti. It keeps the dough from sticking to my hands
Feel free to add fresh methi/moringa leaves to enhance the flavor
Accompaniments
Sarson da Saag
Pretty much what you would serve with roti's - dal, sabzi.
For an authentic Punjabi menu, please refer to my friend's blog here: From Country to Kitchen
Kommentare