Makai ki roti is the North Indian flat bread speciality of Punjabis. This is served normally with sarson ka saag. It can also be served with Palak saag, bhatua saag and can be served plain with a cup of tea also.
During winter, the combination of sarson ka saag and makki di roti is good to keep your body warm. People are bit confused with maize flour or corn meal and corn flour. Corn flour is a very fine starch, white in colour made out of corn, used as a thickening agent whereas maize flour or corn meal is yellow in colour, which is used for making idli, dosa, paratha and the roti. makai adai, corn meal dosa I have already posted.
I happened to taste this dish in a punjabi wedding and liked it very much but never thought of making it at home. Ever since I started the blog, I was thinking of making it but could only do it in the past week.
It was an amazing experience for me to make the roti with the saag. But unfortunately, my husband and daughter could not taste it as they were out of town.
Let us look at the recipe now:
Ingredients:
2 cups maize flour/corn meal
water
1/2 tsp ajwain
ghee
salt
Method:
Mix the corn meal, ajwain, salt in a kadai. add water little by little to make a smooth dough. divide the same into equal balls. take a plastic sheet or ziplock bag or a plantain leaf. sprinkle little maize flour on it. dip the ball in the maize flour and keep it on the plastic sheet. just press it with your palm, then flatten it with fingers and palm to make a round roti similar to the one we make jawar ki roti. you can see the makai roti video.
heat a tava, apply ghee on tava put the roti on it cook both the sides till the brown and black spot appears. you can also put the same on flame like you make phulka and cook it. apply blob of butter or ghee on top of it while serving with sarson ka saag.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
During winter, the combination of sarson ka saag and makki di roti is good to keep your body warm. People are bit confused with maize flour or corn meal and corn flour. Corn flour is a very fine starch, white in colour made out of corn, used as a thickening agent whereas maize flour or corn meal is yellow in colour, which is used for making idli, dosa, paratha and the roti. makai adai, corn meal dosa I have already posted.
I happened to taste this dish in a punjabi wedding and liked it very much but never thought of making it at home. Ever since I started the blog, I was thinking of making it but could only do it in the past week.
It was an amazing experience for me to make the roti with the saag. But unfortunately, my husband and daughter could not taste it as they were out of town.
Let us look at the recipe now:
Ingredients:
2 cups maize flour/corn meal
water
1/2 tsp ajwain
ghee
salt
Method:
Mix the corn meal, ajwain, salt in a kadai. add water little by little to make a smooth dough. divide the same into equal balls. take a plastic sheet or ziplock bag or a plantain leaf. sprinkle little maize flour on it. dip the ball in the maize flour and keep it on the plastic sheet. just press it with your palm, then flatten it with fingers and palm to make a round roti similar to the one we make jawar ki roti. you can see the makai roti video.
heat a tava, apply ghee on tava put the roti on it cook both the sides till the brown and black spot appears. you can also put the same on flame like you make phulka and cook it. apply blob of butter or ghee on top of it while serving with sarson ka saag.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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