Step-by-Step Makki ki Roti

Posted

December 1, 2015


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image Garma Garam Makki ki roti Naal Sarson da Saag….one of my fav winter foods!
However making Makki ki Roti remains a CHALLANGE among the best of us! So here I show you how Mom taught me to make these somewhat tricky rotis! Follow these simple tricks…and I’m sure soon you will master making them too! 🙂
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Method:
Start by getting good quality Makki ka atta from the Indian super market or make your own, using a good quality dry grinder like Vitaamix!
Cornmeal bought from American supermarkets…will not work!!
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Add warm water and bring the dough together.
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Let the dough rest for 15 minutes.
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The dough will absorb water and stiffen slightly. Add some more warm water to make it pliable. This is a very thirsty dough and can absorb a lot of water. Keep sprinkling water gradually, kneading in between…till the flour water ratio became almost 1:1.
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Now take a large lemon sized ball of dough
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Place it on a smooth piece of plastic. I like to use a ziplock bag and start spreading dough using your fingers into a round circle
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Smoothen corners
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Flip plastic onto your hand
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Gently peel plastic off the roti
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And onto the palm of your hand
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Transfer roti to a hot Tawa. Press roti lightly with fingers to seal/mend any cracks…
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Once edges start browning, flip roti…do not rush.
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After a minute, cook on open flame on both sides till golden.
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Apply butter/ghee and serve with garma garam sarson/palak ka Saag….yummm!
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Other related posts:
Sarson ka Saag in a clay pot
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Quick Sarson ka Saag
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