Makki ki roti
Makki ki roti, from above
VegPunjab

Makki ki roti

No gluten, no patience, no problem. Just pat it by hand and let the tawa do the rest.

40 minTime
6 gProtein each
mildSpice
The corn roti of the north3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
365kcalsame
6 gproteinsame
6 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maize flour (fine yellow cornmeal)2½ cups
Whole wheat flour (wholemeal atta flour, chapati flour)3 tbsp, optional, for binding
Ajwain (carom seeds)¼ tsp, optional
Salt¾ tsp
Waterabout 1 cup, warm
Ghee2 tbsp, to cook and top

Method

5 steps
  1. 1Mix the makki atta, wheat flour, ajwain and salt. Add warm water a little at a time and knead with the heel of your hand.
  2. 2Knead only one ball's worth at a time from the main dough, just before you shape it.
  3. 3Pat the ball between wet palms, or press it out on a greased plastic sheet, into a thick round about the size of your palm.
  4. 4Lift onto a medium hot tawa. Cook until the underside has spots, flip, and cook the other side.
  5. 5Spread ghee on both sides and press gently with a spatula until crisp at the edges. Serve hot with saag and butter.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Makki ki roti: a bread or rice, a side, something to drink and something sweet.

With a main Dal makhani100 min
With a main Matar paneer40 min
On the side Aloo gobi35 min
On the side Baingan bharta40 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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