Dr Nature - Desi Makki Ka Atta - (indian yellow corn flour) - 1.5kg

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Makai Roti is a bit heavy on the stomach when compared with other roti recipes, so I prefer to add carom seeds (ajwain) in this makai ki roti to help with the digestion. This is totally optional for this recipe. What is Makki ki Roti Taste: It has a hint of sweetness because of maize flour. That’s why it pairs well with sarson ka saag which has a slightly bitter & pungent taste.

With Methi – Add ½ cup chopped methi while making the dough. Then follow the same process as mentioned. You can also add chopped spinach instead of methi. Tadka (tempering) : The tadka adds more flavor to the saag so don't skip it. And always make it in ghee. Some prefer saag without tomato in which case you can skip it.To make these flatbread soft, I have added whole wheat flour. You can also add oil while kneading or mooli (grated white radish or winter radish) in the recipe. To get the traditional look after rolling, pat roti all over using fingers to achieve the same look as if you rolled it with your hand. After few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides. Remove from heat. Corn bread or roti is a traditional healthy and delicious unleavened flat bread very popular in Punjab, India. Makki Ki Roti is prepared specially during winter using maize flour (makki ka atta) or cornmeal on tandoor oven or griddle (cast iron pan or tava). Add a little water at a time and mix it with makke ka atta in a rotating motion from the center of the bowl to outward until it forms a dough and it cleans the sides of the bowl.

Our other winter favorites recipes are - Methi Matar Malai, Palak Paneer Paratha Recipe, Gajar Halwa, and Til Chikki (Gajak). Definitely give these a try! What is Makki di Roti The ratio is typically 1:1 for mustard greens to other greens combined. So for example, if you use 1 kg of mustard greens, use 1 kg of other greens in the following ratio - 0.5 kg of spinach, 0.25 kg of Bathua, and the remaining 0.125 kg each of methi and turnip leaves. Traditionally these greens were cooked onthe stovetop (without a pressure cooker) in a large pot or earthen pots until soft and then crushed to a coarse texture using a Mathani or ghotni (wooden whisk beater). Sarson ka saag is a winter special recipe from Northern India. It is made from mustard greens, a few other greens, and spices. This Punjabi saag is served topped with homemade white butter with a side of Makki ki roti (maize flour flatbread), jaggery, and onions.A healthy, vegetarian, and delicious meal!! Some other veggies such as lauki [bottle gourd], zucchini [courgetti], summer squash, and pumpkin can be used to make the filling. Simply grate the squash and add it to the dough. For the pumpkin, I use pumpkin puree to make the dough.

Use hot and sufficient water to knead the dough. Rest the dough as it helps the water absorption resulting in softer rotis. Less water will result in dry and crumbly rotis. The final touch is a tadka made in ghee of onion, tomato, ginger, garlic, and spices. Delicious Saag is ready!! Recipe Ingredients

Traditionally, the greens used are Sarson (mustard greens), Bathua (Chenopodium or pigweed), methi leaves (fenugreek), turnip leaves (or radish leaves), and spinach (palak).For Tadka - This is a basic Punjabi tadka of onion, tomato, ginger, garlic, and spices made in ghee. Very few spices are used like red chili (whole and powder), hing, garam masala, and coriander powder. Step by Step Method To pressure cook the saag When the bottom side starts to brown, gently flip the roti with the help of a spatula. Drizzle some ghee or oil, and press the edges of the roti with a spatula, so that the roti gets cooked properly. Makki ki roti can also be served plain for breakfast with a cup of Chai. You can also make them with some chopped greens like fenugreek ( methi), spinach ( palak) or goosefoot leaves ( bathua) to the maize flour and make parathas. I usually make this for breakfast in the winters. The same goes with the dough too! i will recommend it to knead it fresh, but leftovers can be stored in an air tight container for about 2 days in the fridge. If you feel it has become a little dry, add in a little water and knead it again. However, there are some differences between the two flours. Corn flour is lower in protein and fiber than makki ka atta, so it can produce a lighter texture in baked goods. On the other hand, makki ka atta has a higher protein content, so it can provide more structure and a heartier texture.