Dr Nature - Desi Makki Ka Atta - (indian yellow corn flour) - 1.5kg

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Some other veggies that make a great addition and enhance the flavor of this roti are onions, green chili, ginger, carrots, green onions, green garlic, and cabbage. Corn bread or roti is a traditional healthy and delicious unleavened flat bread very popular in Punjab, India. Makki Ki Roti is prepared specially during winter using maize flour (makki ka atta) or cornmeal on tandoor oven or griddle (cast iron pan or tava). Cooking Greens: It's important to cook the greens well else they will taste raw. The color of saag will be dull dark green and not bright green due to cooking for a longer time which is absolutely fine. Well cooked saag will also taste less bitter. We are cooking on the stovetop with a cast-iron skillet (easily available in your kitchen than clay tawa or tandoor) If you are using mooli [radish] in this recipe, grate it, sprinkle some salt, mix it and let it sit for around 10 minutes. After 10 minutes, squeeze any extra liquid from the mooli and reserve it. Use this liquid [mooli water] to bind the dough, it adds a nice flavor.

Corn flour and makki ka atta are two different types of flour that are commonly used in Indian cuisine. Corn flour is made from finely ground corn kernels, while makki ka atta is made from whole wheat flour that has been roasted and then ground. This flour took 12-15 minutes/intervals, before it was ground to my satisfaction. The process is labor intensive…but believe me the results are well worth it! In pan heat ghee, add the red chilies (broken in half or keep them whole for less heat), hing (asafoetida ), saute for few seconds, and add the onions. Cook until the onions are soft. Arrange the dhokla on idli steamer and steam for 20-25 minutes on high heat. You can use any steamer to steam the dhokla. VEGGIES - root veggies such as potato, sweet potato, and beetroot make an excellent addition to this roti. Simply boil the potatoes, mash them, and add them to the dough for a nice filling roti. For beetroot, you can use boiled or simply grate it and incorporate it into the dough.

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Apply ghee or oil as needed and flip the roti couple of times for even cooking. When the roti is cooked the color of the roti will turn into bright yellow color with some brown spots. The dhokla is served as a whole, but you can cut them into pieces and give a tadka with mustard seeds, curry leaves, whole red chili, and asafetida. Resistance starch (RS) content in maize is almost 39.4/100 g of RS, which produces short chain fatty acids in the large intestine reducing symptoms of diarrhoea, which altogether reduce the risk of cancer, atherosclerosis, and obesity-related complications. Substitutions: To make it vegan, skip ghee and make the tadka in oil. Skip hing for gluten-free saag.

Happy to share those with you today so you can make the perfect Makki ki Roti the very first time! Recipe Ingredients Makki ki roti can also be served plain for breakfast with a cup of Chai. You can also make them with some chopped greens like fenugreek ( methi), spinach ( palak) or goosefoot leaves ( bathua) to the maize flour and make parathas. I usually make this for breakfast in the winters. This roti can however be served with any Indian style curries, dal or dry sabji. In Punjab, no meal is complete without a tall glass of lassi, so make sure you serve it along with this Makki ki Roti Sarson Ka Saag Thali. Storage SuggestionsI fell in love with it the very first time I tasted it. So here is the recipe that I asked my MIL to share so you guys can enjoy this delicious Punjabi saag recipe too!! Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste. Water - for kneading the dough. This dough is not like traditional roti dough so use hot water to knead it. and whisk it using a spoon, to cool the flour slightly (flour becomes hot as it’s ground in the mixer). For other greens, I use baby spinach along with a mixed bag of greens ( from Walmart) which has mustard greens, collard greens, and turnip greens.

Makki di roti should be served hot/warm within a few minutes of cooking it to get the best taste and texture experience. Instant Pot: Close the lid with vent to sealing and cook on manual (pressure cook) high mode for 5 mins followed by natural release. Add warm water and knead a soft dough.This dough will behave different than your regular wheat flour dough as there is no gluten in maize flour. Cover and keep the dough aside for 10-15 minutes. The resulting Makki ka atta, has wonderful sweet taste and aroma, that is unique to freshly ground flour!

For Tadka - This is a basic Punjabi tadka of onion, tomato, ginger, garlic, and spices made in ghee. Very few spices are used like red chili (whole and powder), hing, garam masala, and coriander powder. Step by Step Method To pressure cook the saag Makki Ki Roti and Sarson Ka Saag is a match made in heaven. Serve some jaggery, white butter and Mooli Ka Laccha on the side for a wholesome meal. Some other veggies such as lauki [bottle gourd], zucchini [courgetti], summer squash, and pumpkin can be used to make the filling. Simply grate the squash and add it to the dough. For the pumpkin, I use pumpkin puree to make the dough. Makai ki Roti Recipe in Hindi) यह पोस्ट Hindi (हिंदी) में भी उपलब्ध है। मक्की की रोटी रेसिपी हिंदी में देखें। Before rolling the dough ball into roti, knead it again using your palm. It makes it easier to roll the roti.

Cook from both sides until brown spots appear. Cooking on direct heat will lend a smoky flavor to the rotis.

Fresh methi or dried fenugreek leaves – You can add 1/2 cup of chopped fresh methi leaves or 3 tablespoons of dried methi leaves to this recipe for added nutrition.