Makki Ki Roti Recipe – A Classic North Indian Corn Roti | Makki di Roti
Try the authentic and delicious Makki Ki Roti along with Sarson Ka Saag and serve it as a weeknight dinner during the winters months. It is a classic North Indian Dish, that is absolutely wholesome and delicious and simple to make.
It is a popular punjabi flat bread made from corn flour and generally served with sarson da saag. Makki is a Punjabi word for maize (corn) and a yellow flour made from it is the base ingredient for this recipe. Traditionally make ki roti is prepared by flattening a dough ball into round shape by repeatedly pressing it in-between palms in a thumping motion and then baked on hot tawa.
However, this traditional method is difficult and requires some practice. This unleavened Indian style bread is not easy to roll as maize flour contains very less amount of gluten and sticks a lot. To overcome this problem, a plastic sheet technique is used that allows you to roll it easily.
Makki Roti aur Sarsaon ka Saag is the most favourite combination and is relished by many during the cold months of winter.
Tips to make best Makki di Roti Recipe
- This roti is rolled slightly thicker and that is what gives it a great taste. Rolling it thin like regular roti won’t be as tasty as the thick ones.
- Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste. Also adding a little oil in the flour helps to make this roti little moist.
- Make sure to knead the dough very well before you start to roll the roti. Before rolling each roti, make the dough ball and knead that ball for a 20-23 seconds. Add little water if the dough looks dry .
- Always use warm water to knead the dough.
- Traditionally makki ki roti were made on chulha or tandoor which gave a very nice smoky flavour to the roti. The practise is prevalent in villages even today.
- To make makki ki Roti with hands, take a small dough balls in your palm and keep pressing it by doing opposite clapping movement.
Makki di Roti with methi :
Add 1/2 cup chopped methi while making the dough. Then follow the same process as mentioned.
Makki ki Roti with mooli :
Add 1/2 cup grated mooli while making the dough. Then follow the same process as mentioned.
Makki ki Roti Recipe | How to make makki ki roti
- 1.5 Cups Maize Flour (Makki ka Atta)
- Salt to taste
- unsalted Butter
- Hot water for kneading
- Add salt to the flour and knead it with hot water.
- Divide it into a equall portions and make a balls.
- Pat each ball between dampened palms to make a roti of medium thickness or roll out each ball between the fold of greased plastic sheets.
- Heat the tawa and place he roti on it.
- Cook on moderate heat till one side is half done.
- Turn over and spread some white butter on the surface.
- Again turn and spread some butter on the surface.
- Cook till both sides are golden brown.
- Serve hot with dollop of white butter on it.
Makki ki roti sarson ka Saag is a match made in heaven. Serve some jaggery, white butter . This roti can however be served with any Indian style curries, dal or dry sabji.
Happy Winters !!
Cooking with lots of love and straight from the heart.
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2 thoughts on “Makki Ki Roti Recipe – A Classic North Indian Corn Roti | Makki di Roti”
Fabulous delicious traditional preparation .
Very delicious recipe… Love it very much…