Makki Ki Roti | Maize flour Roti | Gluten-free recipe | Healthy breakfast
We take great pleasure in offering you the flavors of traditional Indian cuisine on our recipe site, so welcome. Makki Ki Roti, a cherished delicacy from the Punjabi heartland, is what we have for you today. In Punjabi homes, this simple flatbread made of cornmeal is treasured because it tastes cozy and warm. Makki Ki Roti is not only a feast for the taste sensations but also a visual delight because of its golden hue and robust texture. This recipe will take you to the lively kitchens of North India, whether you enjoy Punjabi food or are just eager to try new flavors. So gather your ingredients, put on your apron, and let's go on a culinary adventure to enjoy Makki Ki Roti's awesomeness!
Step-by-step instructions to prepare Makki Ki Roti
Ingredients:-
- Water -1 Cup
- Salt to taste
- Crushed Chili - 1 tsp
- Carrom Seeds - ½ tsp
- Garlic Powder - 1 tsp
- Coriander Leaves - ½ cup
- Corn Flour / Maize flour - 1 cup
- Ghee - 1 tsp
Preparation:-
- Step 1. Heat a kadai on a medium flame and boil 1 cup of water, Add salt, 1 teaspoon crushed chili, ½ teaspoon carrom seeds, 1 teaspoon garlic powder, and ½ cup coriander leaves. Mix well.
- Step 2. Add 1 cup of corn flour to the boiling water and cook for 2 minutes with the ingredients. Mix well and transfer to a bowl.
- Step 3. Pour little warm water into the bowl, then mix and knead to form a soft dough.
- Step 4. Next, Add 1 teaspoon of ghee to the dough and rest for 10 minutes, Now make medium-sized balls
- Step 5. Dust a flat surface and flatten the dough to a roti shape. Next, place the roti on a heated tawa, then grease it with oil or ghee. Flip after 1 minute and keep pressing the edges. When it starts to puff, keep cooking on a direct flame. Flip and cook for a few seconds. Once the patches turn darker, remove them from the flame. Make more rotis the same way. Soft makki ki roti is ready. Serve with raita/pickle or chutney. Thank you.
As we conclude this culinary adventure with Makki Ki Roti, we hope you have enjoyed the process of creating this traditional Punjabi delicacy. This cornmeal flatbread not only showcases the rich flavors of Punjab but also represents the deep-rooted cultural heritage of India. The crisp texture, earthy aroma, and delightful taste of Makki Ki Roti make it a perfect accompaniment to a variety of dishes, especially Sarson Ka Saag. Whether you're recreating cherished family recipes or exploring new flavors, this recipe will surely bring warmth and satisfaction to your dining table. So, don't hesitate to embrace the traditions and flavors of Punjab as you prepare Makki Ki Roti and create lasting memories with loved ones. Happy cooking!
- 1 cup Water
- Salt (to taste)
- 1 tsp Crushed Chili
- 1/2 tsp Carrom Seeds
- 1 tsp Garlic Powder
- 1/2 cup Coriander Leaves
- 1 cup Corn Flour / Maize flour
- 1 tsp Ghee
Step 1. Heat a kadai on a medium flame and boil 1 cup of water, Add salt, 1 teaspoon crushed chili, ½ teaspoon carrom seeds, 1 teaspoon garlic powder, and ½ cup coriander leaves. Mix well.
Step 2. Add 1 cup of corn flour to the boiling water and cook for 2 minutes with the ingredients. Mix well and transfer to a bowl.
Step 3. Pour little warm water into the bowl, then mix and knead to form a soft dough.
Step 4. Next, Add 1 teaspoon of ghee to the dough and rest for 10 minutes, Now make medium-sized balls
Step 5. Dust a flat surface and flatten the dough to a roti shape. Next, place the roti on a heated tawa, then grease it with oil or ghee. Flip after 1 minute and keep pressing the edges. When it starts to puff, keep cooking on direct flame. Flip and cook for few seconds. Once the patches turn darker, remove from flame. Make more rotis the same way. Soft makki ki roti is ready. Serve with raita/pickle or chutney. Thank you.