Makki ki roti (pan-fried corn bread) is a very
popular dish in northern parts of India, especially Punjab. The roti is
served straight off the griddle and is topped with lip smacking fresh
homemade butter. Makki ki roti is often accompanied by sarson da saag -
the duo makes a sumptuous breakfast. The Punjabi corn bread recipe is
easy to learn. You may either consume the roti as such, or stuff them
with grated radish. Makki ki roti and sarson da saag would serve as a
delicious breakfast on the glorious occasion of Baisakhi. Explore the
easy recipe of Makki ki roti given in the following lines and know how
to make the bread.
Makki Ki Roti Recipe
Ingredients
Makki Ki Roti is a delicious main course food prepared in northern parts of India. Learn how to make Makki Ki Roti, with the recipe given in the article.
Makki Ki Roti
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- 2 cups Corn Flour (Makki ka atta)
- Grated Radish
- Salt (optional)
- Warm Water
Method
- Knead the makki (corn) ka atta with warm water just before cooking the rotis.
- While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform.
- On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti.
- This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted.
- Apply some ghee.