Makki di rotiis a bit heavy on the stomach when compared with other flatbreads, so I like to add carom seeds (ajwain) to help with digestion. After cooking the roti on a cast-iron skillet we are also cooking on a direct flame (just like phulka roti recipe) to get a slightly burnt, smokey flavor. You can also use 2 tbsp of dry methi or Kasuri methi instead of 1 cup of fresh fenugreek or Taji methi for this delicious methi makai paratha recipe. Here are some more Rajasthani recipes that you may like – Bajre Ki Raab, Bajre Ki Khichdi, or Haldi Ki Sabji. Jump to:

Makki Ki Roti and Sarson Ka Saag is a match made in heaven. Serve some jaggery, white butter and Mooli Ka Laccha on the side for a wholesome meal. Maize contains phytochemicals like carotenoids, phenolic compounds and phytosterols – providing health benefits in humans and therefore the potential to reduce the risk of major chronic diseases.Water - for kneading the dough. This dough is not like traditional roti dough so use hot water to knead it. While the usual use of flours in India is majorly in making our everyday flatbreads like roti, phulka, poori and parathas at home, there are many other dishes where these flours are used. Working with one ball at a time, knead the dough ball one more time until smooth. If its feels dry, wet you hands with warm water and knead until smooth and pliable. Heat a tawa on medium heat and place the rolled roti on it. You may add little oil or ghee to the tawa before you place the roti on it. Use the right flour: don’t confuse! in India you would often find corn flour which is not maize flour. It’s white in color and is actually cornstarch. You don’t use that for makki ki roti.

Let the dough rest for 10 mins and divide it into 8-10 parts (for smaller rotis) for large rotis divide into 6-7. To roll the roti Traditionally, the greens used are Sarson (mustard greens), Bathua (Chenopodium or pigweed), methi leaves (fenugreek), turnip leaves (or radish leaves), and spinach (palak). Add water little by little in the beginning and then let the flour sit for 5 minutes before kneading. Makki di Roti is traditionally served with Sarson da saag (spiced mustard green curry) topped with ghee and/or butter along with jaggery and onions and a staple meal in most North Indian homes during winters. Divide dough into 8 to equal size balls. Using a rolling pin or a tortilla press, dust the dough portions on wheat flour flour or maida and roll out into a 6 inch diameter circle.Now roll the dough between you hands by moving the top hand in circular motion (remember to grease your hands with water). Makki ka Aata: These flatbreads can be made with finely ground cornmeal or maize flour. Rolling and breaking or, tearing a coarse-textured flour will be challenging. Makki Ki Roti Recipe | Makai ki Roti | Makka Roti Recipe | Maize Flour Flatbread Recipe | Makki Roti Recipe with step by step photos and video recipe:

knead the dough for a few minutes until the dough become firm and smooth, with just the right rolling consistency. Sabudana flour or tapioca flour– flour made fromtapioca pearls. Can be used to make sabudana dosa and idli. As a variation, greens like methi (fenugreek), spinach are often added to it. Such rotis with added greens are also served as such for breakfast. It's a simple recipe with very few ingredients but it does need some practice to make it right since its a gluten-free flour roti. Spinach and other vegetables tone down the pungency of the mustard greens as well as add a smooth texture to saag. Plus the nutritious value of saag goes up when we use a mix of vegetables. How to cook Sarson Ka SaagWith Mooli – Add ½ cup grated mooli while making the dough. Then follow the same process as mentioned. Health Benefits of Makki Ka Atta While I have done the English, Hindi, Marathi and Gujarati translations on my own, for the other languages, the reference is taken from the book, Modern Cookery by Thangam Philip. List of Indian Flours Flour Remove the top parchment and flip the roti along with the bottom parchment on the hot griddle.Gently remove the parchment. Know Your Plate: A Plateful Of Sarso Ka Saag And Makki Ki Roti [Internet]. Onlymyhealth. 2019 [cited 2023 Sep 13].

Dietary Fibre: It helps promote healthy digestion. A fibre-rich diet encourages a healthy digestive tract and aids with weight control. The final touch is a tadka made in ghee of onion, tomato, ginger, garlic, and spices. Delicious Saag is ready!! Recipe Ingredients Place the dough onto a clean surface and knead until pliable and smooth. Knead for a good 5 minutes until the dough is smooth. Further, in about 30 seconds the little bubble will start appearing, with the help of a spatula turn the paratha over to the other side and cook for 30 seconds. Makki ki roti, like any other cuisine, can have side effects. This is largely due to its high-calorie content, restricted nutrient profile, and probable digestive difficulties.

Mix makki ka atta, salt and vegetable oil in a bowl with your fingertips till everything is nicely combined. Add lukewarm water, little by little, and knead to make a soft dough. The amount of water will depend on the quality of the maize flour. Here, I have compiled some of the personal favorite and popular choices at my home as well as some that are unique, yet form a significant part of Indian cuisine.