Makki Di Roti is a very popular Punjabi style flat bread. which is generally had with Sarson Ka Saag (mustard greens curry). They are a very healthy option in general and to the diabetic patients in particular as they are gluten free. To make them more appetizing, I added some coriander leaves, ginger, carom seeds and fresh chilies.
Chopped onions / fried onions too can be added, but instead I added some fresh grated coconut for a change. Enjoy them with any side dish (especially any green leafy vegetables), pickles, butter or yoghurt. So check for a step by step method with pictures to prepare it.
- 1 cup Makki Atta (Maize Flour)
- salt to taste
- 1/2 tsp. ajwain (carom seeds)
- 1/2 tsp. red chili powder
- 1-2 green chilies, chopped
- 2-3 tbsp. coriander leaves, chopped
- 1 tsp. ginger, grated
- 2 tbsp. fresh grated coconut
- oil to shallow fry
In a bowl mix together all the ingredients, except oil. Add hot water little at a time and mix with a spoon. Then knead into a dough with your hand. Keep aside for 15 minutes.
Knead again by adding some more water. Divide into 4 equal portions. Take each portion and spread it directly on a greased tawa / griddle with your fore fingers. Keep wetting your fingers while working on the dough.
Make few holes on it and shallow fry on a medium flame by drizzling some oil in the holes and around the edges. Fry on both sides till little brown specs appear on it. When done, transfer to a serving plate.
To do the next one, keep the hot tawa under a running water for a few seconds till it cools down. Grease the tawa as usual and continue frying the next roti. Serve them hot with any side dish, yoghurt , butter or pickles.
Knead into a dough with some hot water. Keep aside for 15 minutes.
Divide into 4 equal portions.
your fore fingers. Make few holes on it.
Fry on both sides by drizzling some oil in the holes and around the edges.
To prepare the next one, keep the hot tawa under running water
for a few seconds to cool down.
Serve them hot with yoghurt, butter, pickles or any side dish.