Makai ki Roti, Punjabi Makki Di Roti Recipe
by Tarla Dalal
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Corn is grown to a large extent all over Northern India and thrives particularly well in Punjab. Using corn flour or makai ka atta to make bread is a little out the ordinary for some people, but when served with Sarson ka Saag , one of Punjab's traditional and classic combinations is created. Serve hot Makai ki Roti topped with a dollop of ghee as an accompaniment to Sarson da Saag. Don't forget the essential Punjabi Aam ka Achaar .
- Combine the maize flour and salt and knead into firm dough using enough warm water.
- Cover and keep aside for 30 minutes.
- Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat with the remaining dough portions to make 9 more rotis.
- Smear butter on top and serve hot.
Nutrient values per roti
|Vitamin A||12.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0 mg|
|Folic Acid||4.7 mcg|
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