Makki di roti, a famous bread from punjab is a simple bread and is meal to many punjabis. Punjab is a very fertile land and hence most of the foodgrains are widely cultivated there like wheat, maize, rice and other crops too like sugarcane etc. Makki di roti is the staple food of most punjabis and it is usually served hot with sarson ka saag. This bread is simple like the people of india and is tasty and nutritious. Sarson, or Mustard Greens, are those cherished winter greens native to the Northern plains of India, in particular to the state of Punjab. Come Spring, the state is blessed with the magic of blooming mustard fields, great spreads of yellow as far as the eye can see.Traditionally, Sarson ka Saag is eaten with Makki ki Roti; or rotis made of corn flour. They are light, seasonal, and comforting to the degree of joy. They could be likened, I suppose, for a sense of familiarity, to corn tortillas-which, incidentally, will make for great substitutes-but there is something more to the coarse and yet soft; flat and yet hearty makki ki rotis. A dollop of ghee over the piping hot rotis just before serving makes them even more appealing.
Ingredients:
Cornmeal (makki ka atta) - 1 1/2 cups
Whole wheat flour (atta) optional -1/4 cup
Salt - to taste
Unsalted butter - as required.
Method:
- Add salt and whole-wheat flour to the cornmeal and mix well.
- Add warm water and knead to make a medium soft dough.
- Divide into eight equal portions and shape into balls.
- Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet
- Heat a tawa and place a roti on it.
- Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface.
- Turn over and spread some more butter on the other side. Cook till both sides are golden brown.
- Serve hot with a dollop of white butter.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4 persons. Makes around 8 rotis.
Shelflife: 1 day.
Serving suggestions: Serve hot with a dallop of ghee or butter on top and hot sarson ka saag.
Note:
- I have added Wheat flour to the recipes so that it becomes easy to roll into rotis. Or else when only maize flour it used, those who are not so used to making rotis usually find it difficult to roll it or press it into rotis and also it gives a uneven shape to the rotis.
- So, whear flour can be avoided. And for those who find it restless can add them. Adding wheat flour add extra nutrition and easiness to the recipe.
Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.
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