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! 🙂
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!!
Add warm water and bring the dough together.
Let the dough rest for 15 minutes.
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.
Now take a large lemon sized ball of dough
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
Smoothen corners
Flip plastic onto your hand
Gently peel plastic off the roti
And onto the palm of your hand
Transfer roti to a hot Tawa. Press roti lightly with fingers to seal/mend any cracks…
Once edges start browning, flip roti…do not rush.
After a minute, cook on open flame on both sides till golden.
Apply butter/ghee and serve with garma garam sarson/palak ka Saag….yummm!
Other related posts:
Sarson ka Saag in a clay pot
Quick Sarson ka Saag
