Makki ki roti, How to make makki ki roti | Makki di roti (Video Recipe)

Makki ki roti step by step recipe  

Makki ki roti is an Indian unleavened flatbread prepared with maize flour aka cornmeal. It is a staple food of Punjab and also known as Makki di roti. Usually it is served with sarson ka saag and maaki daal (daal makhani). It is very popular food combination in Northern India. Makki ki roti is usually served in winters as it is warm in nature.

Makki ki roti has many health benefits.

The health benefits of corn include prevention of heart ailments and lowering hypertension. It not only provides the necessary calories for daily metabolism, but is also a rich source of vitamins A, B, E and many minerals. The antioxidants present in corn also act as anti-cancer agents and also aid in preventing Alzheimer’s.

However this recipe doesn’t seem to be very friendly for diabetic people. It slightly higher, 1/3 of a cup = 68, on the glycemic index scale (which measures insulin response to foods on a scale of 100 using glucose as the benchmark of 100), so Diabetics must consume this dish infrequently and within limits.

In this recipe the main ingredient is maize flour which is kneaded well with salt and water. You may add chillies if desired. Some people add finely chopped onion or grated radish to add different flavours.

People sometimes find preparing this roti hard because maize flour (Cornmeal) is gluten free so it is difficult to roll to make flatbread. Traditionally this roti is made with hands but there is much simpler method to prepare it with plastic sheet or wax paper. I have used wax paper and shown it in process below. Let’s see the recipe now .

If you are looking for Indian flatbread recipes then you may like Rangeela Paratha , Aloo Paratha Recipe, Naan recipe and How to make Roti or Phulka.

Makki ki roti video recipe

Ingredients

2 Cups maize flour/corn meal
¾ Cup water preferably warm
½ Tsp carom seeds
¼ Tsp salt

Let’s prepare Makki ki roti step by step

Step 1. Take all ingredients in a large mixing bowl. Add water little by little and start kneading. Kneading is an essential part of this flatbread making. Knead the flour with the help of heel of your hand. Add water carefully You need a thick smooth dough which is not too tight or soggy. Now let it rest for at least half an hour.

Step 2. After giving rest to the dough again knead for 5 minutes to make it smooth. Divide the dough into tennis ball sized portions. Cut a wax paper of 16 by 14 inch size approx and lie it over the wooden board. Place the dough ball on one side of the paper and flat it with fingers a little bit. Now cover the dough with wax paper and with the help of rolling pin, roll it into approximately 3mm thick roti. Dough doesn’t stick to wax paper. Thickness depends upon personal choice you may increase or decrease. Better is to keep it thin as possible.

Step 3. Place the griddle over high flame. Once hot, place the roti gently on griddle. Note– Make sure that griddle is hot. If not roti will stick to the griddle. Let it cook on high for 10 seconds.

Step 4. Then lower the flame to medium low and flip the roti. . Allow it to cook on the bottom side. Roast the roti till it get yellow and brown red spots. It took me 5 minutes to cook one roti. It depends on the stove. Top the makki ki roti with a dollop of butter on top and serve hot with palak saag, Daal makhani or sarso ka saag.

Delicious makki ki roti is ready to serve with palak ka saag.

Recipe card – Makki ki roti

4.67 from 3 votes

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Makki Ki Roti, How to make makki ki roti | Makki di roti

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Makki ki roti is an Indian unleavened flatbread prepared with maize flour aka cornmeal. It is a staple food of Punjab and also known as Makki di roti. Usually it is served with sarson ka saag and maaki daal (daal makhani). It is very popular food combination in Northern India.

Course: Mains

Cuisine: North Indian, Punjabi

Servings: 5 -6

Author: Rachna's Kitchen

Ingredients

• 2 cups maize flour/corn meal
• ¾ cup water preferably warm
• ½ tsp carom seeds
• ¼ tsp salt

Instructions

1. Take all ingredients in a large mixing bowl.
2. Add water little by little and start kneading.
3. Kneading is an essential part of this flatbread making.
4. Knead the flour with the help of heel of your hand.
5. Add water carefully you need a thick smooth dough which is not too tight or soggy.
6. Now let it rest for at least half an hour.
7. Divide the dough into tennis ball sized portions.
8. Cut a wax paper of 16 by 14 inch size and lie it over the wooden board.
9. Place the dough ball on one side and flat it with fingers a little bit.
10. Now cover the dough with wax paper and with the help of rolling pin, roll it into 3mm thick roti. Dough doesn't stick to wax paper.
11. Thickness depends upon personal choice you may increase or decrease.
12. Better is to keep it thin as possible.
13. Place the griddle over high flame.
14. Once hot, place the roti gently on griddle.
15. Make sure that griddle is hot. If not roti will stick to the griddle.
16. Let it cook on high for 10 seconds.
17. Then lower the flame to medium low and flip the roti.
18. Allow it to cook on the bottom side.
19. Roast the roti till it get yellow and brown red spots.
20. It took me 5 minutes to cook one roti. It depends on the stove.
21. Top the makki ki roti with a dollop of butter on top and serve hot with palak saag,Daal makhanior sarso ka saag.

Recipe Notes

I have used carom seeds because they help in digestion as corn is bit heavier on stomach. If you don't want to add them just skip them and follow the rest recipe as it is.

To cook roti griddle should be hot enough, else it will stick to the griddle.