I always wanted to try my hands on makki ki roti, but whenever i go shopping i look for yellow cornflour, but i could never find it anywhere. During my last shopping i saw a packet of this flour and immediately picked one.
Unlike your normal roti, this is not easy to roll..It is quite difficult to handle and you have to roll it between two sheets of plastic. And as soon as you make a roti, top with some butter or ghee and serve immediately, else it may get hard and chewy..
Capsicum Cheese Paratha
I was waiting to make makki ki roti, but i wanted to try my hands on sarson ka saag which is the traditional sidedish for this..Finally couple days back i made it and it tasted so yummy together..
Preparation Time: 10 mins
Cooking : 1 to 2 mins per roti
Makes : 4 to 5 roti
Yellow Corn Flour / Makki Ki Atta - 1 cup
Salt to taste
Carom Seeds / Ajwain Seeds / Omam - 1/2 tsp
Warm Water as needed
Oil for making roti
Sieve makki ki atta in a bowl, add salt and carom seeds and mix well.
Add in warm water slowly and knead it to a dough. It has to be little soft and firm. but not to crumbly.
Now divide it into equal balls. Place a ball in a plastic sheet, cover with another sheet of plastic and roll it little thick.
Now remove the plastic carefully and flip this in a hot tawa. Drizzle oil on top and flip over and cook till it gets light golden.
Remove it and top with some butter. Serve hot.
CHECK OUT THIS QUICK VIDEO:
|You need some yellow corn flour, it is also known |
as makki ki atta or makka chola mavu
|measure 1 cup..1 cup atta will give you 4 to 5 roti|
|sieve it first|
|this sieving will remove the lumps and gives you a soft roti|
|take it in a bowl|
|add in salt|
|add in ajwain|
|now add in warm water|
|pour it in|
|it should form a little stiff dough|
|divide it into equal balls|
|place a ball over a plastic wrap|
|cover it with another sheet of plastic|
|roll it using a rolling pin|
|now it is rolled|
|peel off the plastic carefully|
|flip it over a hot tawa|
|cook till the doughyness disappear on top|
|spread some oil|
|flip over and cook for few mins|
|taste great hot with a dollop of butter on top|
|Serve with sarson ka saag|