Makki ki Roti,

makki ki roti

Makki ki roti is made from maize flour. is very tasty to eat with SARSON KA SAAG, JAGGERY AND BUTTER. Makki ki roti is make a little thick. In the traditional way, makki roti is made by hands, In this way it is very difficult to make makki ki roti, but here I am telling you how we can make makki ki roti in very easy method. If a little wheat flour is added to it while kneading maize flour, then the makki ki roti becomes easy to make it. Makki ki roti is easily made if medium sized dough ball by placing it between the plastic sheet and shape it roti with the help of rolling pin.

makki ki roti

TYPE: Bread   CUISINE: Indian (North India) SERVINGS: 2 People 

PREPARATION TIME:10 Minutes   COOKING TIME: 15 Minutes   TOTAL TIME: 25 Minutes

INGREDIENTS:

• 2 cup---Maize flour (light yellow colour)

• 2 tsp---Wheat flour

• 2 tsp--Oil

• 1 cup---Radish (mooli)

• 1/2 tsp---Carom seeds (ajiwain)

• 2 tsp---Desi ghee/ Butter

• according to taste---Salt

• as per required---Lukewarm water

METHOD:

• Peel the radish (mooli) and grate it.

• Add wheat flour, grated, oil, carom seeds to the maize flour and mix it properly with the help of your fingers.

• Knead the maize flour softly by adding lukewarm water as required (water will be needed very little quantity because we have not squeezed the radish).

• Take dough (slightly more than medium sized ball).

• Placing dough ball in the middle of two plastic sheet and shape it roti with the help of rolling pin (roll the makki ki roti thicker than normal wheat flour roti) .                                                                   

• On medium flame, cook the roti on tawa.

• Cook the roti on both sides.

• Take out the makki roti from taw when it is cooked on both sides.

• Apply the desi ghee or butter on makki ki roti and serve it with sarson ka saag,aaloo matar sabzi and jaggery. I like to eat makki ki roti aaloo matar sabzi and bathua ka rayta.

TIPS:

• Do not use maize flour kept for a long time because maize flour kept for a long time becomes bitter.

• Maize flour should knead while preparing the roti.

• If you knead the dough by adding the grated radish (mooli) or fenugreek leaves (fresh methi leaves) to the maize flour, the roti becomes very tasty.

• If you add grated radish to the maize flour, do not squeeze the grated radish, doing this then there will be needed little water when kneading the maize flour.

• If fenugreek leaves (fresh methi leaves) are substituted in place of grated radish, then there will be needed more water when kneading the maize flour

• Cook makki roti on medium flame, it will also make the roti cooked properly from inside.