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Dhaniye Aur Makai ki Roti recipe, Corn and Coriander Roti, Sweet Corn Makai ki Roti
Tarla Dalal
04 November, 2015
Table of Content
About Dhaniye Aur Makai Ki Roti
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Ingredients
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Methods
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Making Dhaniye Aur Makai ki Roti
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Nutrient values
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Dhaniye Aur Makai ki Roti recipe, Corn and Coriander Roti, Sweet Corn Jain Makai ki Roti
Dhaniye Aur Makai ki Roti, also known as Corn and Coriander Roti or Sweet Corn Makai ki Roti, offers a delightful twist on traditional Indian flatbreads. Unlike its simpler counterpart, this recipe incorporates the natural sweetness of crushed sweet corn kernels (makai ke dane) and the fresh aroma of chopped coriander (dhania). It's a flavorful and wholesome option that can easily elevate any meal, providing a unique taste and texture that’s both comforting and exciting.
Crafting this delicious roti begins by combining all the core ingredients in a deep bowl. You'll need 1/2 cup of crushed sweet corn kernels, 1/4 cup of chopped coriander, and 1/2 cup of whole wheat flour (gehun ka atta) to form the base. To this, spices and seasonings are added: 1/4 teaspoon of chilli powder for a hint of warmth, 1/4 teaspoon of cumin seeds (jeera) for an earthy depth, and salt to taste. The bright notes of 1/2 teaspoon of lemon juice and a touch of sweetness from 1/2 teaspoon of sugar help balance the flavors, while 1 tablespoon of oil brings the dough together.
The beauty of this dough lies in its simplicity. Once all the ingredients are in the bowl, they’re mixed thoroughly. The moisture from the sweet corn and lemon juice should be sufficient to bind the dough, meaning you knead it into a soft consistency without using any additional water. This method ensures that the roti retains its distinct corn flavor and doesn't become overly dense. Once kneaded, the dough is divided into 6 equal portions, preparing it for rolling.
Next, each portion of dough is rolled out. Using a little whole wheat flour for rolling prevents sticking and helps create a perfectly round, approximately 100 mm (4") diameter circle. The secret to a well-cooked roti lies in the cooking process. A non-stick tava (griddle) is heated, and each rolled roti is cooked with a little oiluntil appealing golden brown spots appear on both sides. This ensures the roti is thoroughly cooked, with a slightly crisp exterior and a soft interior.
Repeat the rolling and cooking steps for the remaining five rotis. The process is straightforward, allowing you to prepare a batch of these flavorful flatbreads relatively quickly. The aroma filling your kitchen as these rotis cook is simply irresistible, promising a treat that’s both wholesome and incredibly tasty.
These Dhaniye Aur Makai ki Rotis are best enjoyed fresh off the griddle. For a truly indulgent experience, serve them immediately topped with a dollop of butter. The melting butter enhances the flavors of the corn and coriander, adding a richness that makes each bite incredibly satisfying. This versatile roti pairs wonderfully with a variety of Indian curries, raitas, or even a simple pickle, making it a fantastic addition to any meal. Have you ever tried making rotis with corn before?
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
6 servings
Ingredients
for Dhaniye Aur Makai ki Roti
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
Method
for Dhaniye Aur Makai ki Roti
- 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.
Dhaniye Aur Makai ki Roti recipe with step by step photos
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Combine all the ingredients in a deep bowl.
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Mix well and knead into a soft dough without using any water.
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Divide the dough into 6 equal portions.
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Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and cook the roti.
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Using a little oil.
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Cook till golden brown spots appear on both the sides.
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Repeat step 3 and 4 to make more 5 rotis.
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Serve Dhaniye Aur Makai ki Roti recipe, Corn and Coriander Roti, Sweet Corn Makai ki Roti immediately topped with a dollop of butter.
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Nutrient values (Abbrv)per plate
| Energy | 98 cal |
| Protein | 1.8 g |
| Carbohydrates | 11.7 g |
| Fiber | 1.7 g |
| Fat | 5.2 g |
| Cholesterol | 0 mg |
| Sodium | 3.6 mg |
Click here to view Calories for Dhaniye Aur Makai ki Roti
The Nutrient info is complete
Archana M
Jan. 2, 2016, 5:09 a.m.
makai aur dhaniye ki roti.. really yumm this roti.. it has a sweet taste taste and generous amount of corainder in it.. i love the flavour of corainder.. this roti will be loved by all..
