Makki di roti is the famous Indian flat bread made with maize flour (corn meal flour) or makai ka aata , as it is well known in India. Makki di roti is usually made during the winters and is flavoured with spices and green chillies. The roti is often served with sarson da saag and dollops of white butter.
Few days back , when I decided on making the sarson da saag , I couldn’t think it would do justice to the creamy , delicious saag if I didn’t accompany it with the famous makki di roti.. 🙂
The makki ka aata has very less adhesive strength and is very difficult to handle , so I added a small amount of plain aata (whole wheat aata) in it, so it makes a little easy to make the rotis..
Recipe for the makki di roti..
- 2 cups (400gms) makki atta
- ¼ cup of whole wheat aata
- Salt to taste
- 1 tbsp green chilli paste
- Luke warm water to knead the dough
- Knead the dough by adding warm water and salt just before making the rotis.
- Now take a clean cloth or small plastic sheet and put it on the kitchen slab.
- Take a portion of the dough and shape it as a ball. Place this on the cloth or plastic sheet. Then put some water on your fingers and press the ball by rotating it till it takes a shape of a roti.
- Remove this roti and put it on a heated tawa. Let the roti cook from both sides on low heat.
- Remove it from the tawa and serve hot with butter on top.
Serve with sarson da saag .. 🙂 here is the link for sarson da saag..
Note: You can also add grated radish while kneading the dough.I haven’t tried it myself , but read in some of the recipes in other blogs..