Monday, August 8, 2011

Makai Ki Rotti [Indian Corn Flat Bread]

Makai ki rotti is flat bread made of corn flour.As i said earlier popular in Punjab region of India and served with Sarso ka sag .It is little heavy on the stomach and shouldn't be eaten in large quantity.i think that's why it is served along lassi(buttermilk) and topped with butter.Makai ki rotti is yellow in color when ready.

  • 2 cups Makai(corn) flour 
  • 1/4cup of Atta(wheat flour)
  • salt to taste
  • 1/4 cup methi leaves/kasturi methi(optional)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp jeera(cumin seeds)/seasme seeds/ajwain(omum seeds)  
  • 1 tbsp oil for kneading
  • oil to spread on parathas
  • lukewarm water to knead

First clean , wash and finely chop the  methi.
Mix all the ingredients in a bowl/parath. knead them into dough pouring little by little water.
The dough should not be very hard and it should not be very watery/sticky.
finally add 1 tsp of oil and knead properly for atleast 3-4 minutes to make a smooth dough. keep aside for 5 minutes.

Make small bowls of the dough.Roll this ball into long ,thin round like chapati,using flour in between.
you can roll and keep 3-4 rotti's and meanwhile heat the griddle.

put this rotti on the hot griddle and spread oil or ghee or butter on it.fry on both the sides.when tiny red spots  are seen both side,remove from the griddle.

Serve this with Sarso ka sagh topped with butter or ghee or any spicy gravy or any raitha.

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