Use this atta to make the traditional rustic Makki ki rotis.
They taste amazing with butter n Sarson ka Saag…Or just plain ghee & gur!
The resulting Makki ka atta, has wonderful sweet taste and aroma, that is unique to freshly ground flour!
This atta also has the right texture needed for making moist juicy Makki ki rotis, just like India! 🙂
Thanks to Vitamix, today we were able to enjoy a complete Punjabi meal featuring….
Sarson ka Saag
Makki ki Roti ( with the homemade flour)
Pyaz tamatar ki khat-Mith chutney
Makhan, Gur and Mukka Mara pyaz!!
And I was officially in FOOD HEAVAN!! 🙂
So Here I’m sharing all the details that takes you from corn-kernel to flour to dough with all the tips n tricks I use, so you can enjoy the same experience too!
MAKING THE DOUGH….
Start with good quality organic corn…
I bought Trader Joe’s organic popping corn.
Measure out 2 cupful sand transfer to dry jar of Vitamix.
Close lid. Grind at high setting in 1 min intervals.
After each interval, open lid, using a spatula or spoon, fluff and aerate flour. This helps in even grinding of flour.
After the first 6-7 minutes. Empty the flour onto a plate
and whisk it using a spoon, to cool the flour slightly (flour becomes hot as it’s ground in the mixer).
Once cool transfer it back into the grinding jar.
Then continue grinding and aerating in 1 minute intervals for another 6-7 minutes.
This flour took 12-15 minutes/intervals, before it was ground to my satisfaction. The process is labor intensive…but believe me the results are well worth it!
To check if the flour is fine enough, to make good rotis….
Take a fistful of flour,
Close fist tight…to make a ball
Open fist, if you have a well formed ball…it’s ready to use.
However if the flour breaks apart….it needs to be ground more. Patience is the key here 🙂
Making Dough from the Flour…
Once you have the flour ready, allow to cool completely.
Now measure out 1 cup flour.
Add 3/4 cup warm water
Using your fingers gently bring the dough together.
Gradually sprinkle another 1/4 cup of warm water,
kneading between each sprinkle…
till you form a smooth moist dough.
The dough should not be too tight…this is a very thirsty dough, so try incorporate a lot of water, so you get moist Makki ki rotis.
A moist dough is also easier to spread thin…
And easier to transfer,
to the tava.
For step by step method for making Makki ki roti, from shaping to cooking follow the link below:
HOW TO MAKE MAKKI KI ROTI