Makki Ki Roti Recipe - A Classic North Indian Corn Roti

Name: Makki Ki Roti Recipe - A Classic North Indian Corn Roti
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: North Indian Recipes
Ingredients: 2 cups Makki Ka Atta (Yellow Corn Meal Flour); 1/2 teaspoon Ajwain (Carom seeds); null Salt to taste; null Lukewarm Water; null Butter (Salted) for serving; null Jaggery for serving; 2 null Green Chillies optional; 1 inch Ginger optinal; null Coriander (Dhania) Leaves small bunch, finely chopped

Archana Doshi

February 12, 2019

7720 Ratings

Makki Ki Roti Recipe - A Classic North Indian Corn Roti

Time:Prep: 15 M|Cook: 40 M|Total: 55 M

Makes:4 Servings

Meal:Lunch

Cuisine:North Indian Recipes

Makki ki Roti recipe is a classic Punjabi corn meal flat bread that is can be made plain or flavored with ajwain or even green chillies and ginger.

Makki Ki Roti is most often served along with Sarson Ka Saag that is a north indian preparation of mustard leaves. The Makki Ki Roti and Sarson Ka Saag combination is very commonly made during the winters when there is a abundant growth of the mustard leaves.

Serve the delicious Makki Ki Roti along with Sarson Ka Saag and serve it as a weeknight dinner during the winters months.

If you like Parathas, Rotis and Puri you must try some of our favorites like

Makki ki Roti recipe is a classic Punjabi corn meal flat bread that is can be made plain or flavored with ajwain or even green chillies and ginger.

Serve the delicious Makki Ki Roti along with Sarson Ka Saag and serve it as a weeknight dinner during the winters months.

If you like Parathas, Rotis and Puri you must try some of our favorites like

Watch video recipe of Makki Ki Roti Recipe - A Classic North Indian Corn Roti

Ingredients

Optional Ingredients

2 cups Makki Ka Atta (Yellow Corn Meal Flour)

1/2 teaspoon Ajwain (Carom seeds)

Salt, to taste

Lukewarm Water

Butter (Salted), for serving

Jaggery, for serving

2 Green Chillies, optional

1 inch Ginger, optinal

Coriander (Dhania) Leaves, small bunch, finely chopped

Instructions for Makki Ki Roti Recipe - A Classic North Indian Corn Roti

To begin making the Makki Ki Roti, combine all the ingredients except the ghee/butter in a mixing bowl.

Add a little warm water at a time and make a soft dough. It is important to knead well for 3 to 4 minutes to get the dough together with the warmth of the water.

Divide the makki ki roti dough into large lemon size portions, cover the dough and keep aside,

Preheat an iron skillet; place a wet muslin cloth on the working surface; wet the palms of your hands and place a dough portion on the wet cloth and pat the makki roti dough with your fingers to make a flat circle.

Invert the muslin cloth over the preheated skillet and place the rolled out makki roti on skillet. Cook the roti on medium heat, flipping over to cook on both sides. Cook until you see brown spots appear on the makki roti.

Once you notice lighter brown spots, flip the Makki ki Roti over direct flame until it is completely cooked through.

Once done, smear some white butter on the Makki Roti and serve hot.

Serve the Makki Ki Roti along with Sarson Ka Saag along with white butter and jaggery to make a complete delicious winter meal.