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Makki Di Roti Recipe
| Preparation Time | |
|---|---|
| Difficulty | Easy |
| Occasion | General |
| Recipe Type | Salad |
| Cuisine | South Indian |
Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk. Similarly, in Uttar Pradesh, it is eaten with spinach and added butter. Typically, the flour is kneaded with cold water in India or Pakistan, but if made at home in an English kitchenin, then hot water from a kettle is used.
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
All purpose flour |
2 cup | 908.8 | ||
Oil |
1 teaspoon | 80.64 | 11.33 | 0 |
Salt |
1 as required | 0 | ||
Water |
1 as required | 0 | ||
| 989.44 | 11.33 | 0 | ||
Preparation Method
- 1 Mix maize all all purpose flour, Oil and Salt.
- 2 Knead in a soft pliable dough, adding very little Water at a time.
- 3 When the dough is very smooth and soft, Bread a lump.
- 4 Shape into a ball, flatten and pat with palm, to make a thin roti.
- 5 Use dry plain all all purpose flour to help. Or roll with a rolling pin.
- 6 Take care to dust with all all purpose flour and lift and turn to avoid sticking.
- 7 Place on a heavy iron or earthen griddle and roast Till crisp.
- 8 Repeat on both sides. Repeat for all rotis.
- 9 Cover and line with napkins to keep warm.
- 10 Drizzle with Ghee or Butter if desired.
- 11 Serve hot with Sarson ka saag and slice of Onion and lime.
