Makki Di Roti Recipe
Learn how to make authentic Makki di Roti at home! This traditional Punjabi corn flatbread is the perfect pairing for Sarson da Saag. Easy stovetop recipe with tips!
Print
Pin
Save
Servings:
Calories:
146kcal
Ingredients
- 2 cups makki ka atta maize flour – from Indian store
- 1 to 1½ cups boiling water
- 1 teaspoon salt
- 1 teaspoon ajwain carom seeds
- 1 teaspoon red chili flakes optional
- 1 tablespoon dried fenugreek leaves kasuri methi
- Ghee for cooking
Instructions
- Make spiced water: Start by boiling the water in a pan. when boiling switch off the gas adding salt, red chili flakes, ajwain, and dried fenugreek leaves to the hot water.
- Mix the flour: Add makki ka atta gradually and stir until no dry flour remains.
- Rest the dough: Cover and let sit for 15 minutes.
- Knead: Knead with heel of hand for 8 to 10 minutes until soft, adding hot water if needed.
- Prepare workspace: Place plastic wrap on a flat surface.
- Shape: Place dough ball on plastic wrap and cover with another piece.
- Flatten: Press firmly with a plate to form roti.
- Heat tawa: Heat flat pan on medium high heat.
- Cook: Place roti on hot tawa and cook until brown spots appear, then flip.
- Add ghee: Apply ghee on both sides and cook until golden and slightly crisp.
- Repeat: Continue with remaining dough to make about 12 rotis.
Video
Nutrition
Calories: 146kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 398mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 0.002mg | Calcium: 56mg | Iron: 1mg
