Dhaniye Aur Makai ki Roti

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 214 cookbooks This recipe has been viewed 36531 times

While you would have often enjoyed corn as an add-on to dishes like Rotis , bhajias, pakode, Pulaos , Subzis / Curries and several continental dishes too, this unique Dhaniye aur Makai ki Roti gives it an equal footing with wheat flour!

Crushed corn and wheat flour, in equal proportions, are perked up with coriander and myriad spice powders to prepare the dough for a really lip-smacking and sumptuous roti that has a melt-in-the-mouth texture that you will enjoy to the core.

Do justice to this irresistible dish by topping it with a dollop of butter before serving! This roti is also a tasty and filling option to serve for Breakfast .

Add your private note

Dhaniye Aur Makai ki Roti recipe - How to make Dhaniye Aur Makai ki Roti

Tags

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins Makes 6 servings (6 roti )
Show me for servings

Ingredients

1/2 cup crushed sweet corn kernels (makai ke dane)
1/4 cup chopped coriander (dhania)
1/2 cup whole wheat flour (gehun ka atta)
1/4 tsp chilli powder
1/4 tsp cumin seeds (jeera)
1/2 tsp lemon juice
1/2 tsp sugar
1 tbsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
butter

Method

Combine all the ingredients in a deep bowl, mix well and knead into a soft dough without using any water.
Divide the dough into 6 equal portions.
Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides.
Repeat step 3 and 4 to make more 5 rotis.
Serve immediately topped with a dollop of butter.