Makki ki roti, or maize roti, is a cherished flatbread from the Punjab. Made from cornmeal, this hearty and flavorful roti is a staple during the winter months and is traditionally served with sarson ka saag (mustard greens). Let’s explore the origins, preparation, and cultural significance of this beloved dish.
Makki ki roti is an integral part of Punjabi cuisine and holds a special place in the hearts of those who hail from this agriculturally rich region. The dish is especially popular during the winter season, when corn and mustard greens are harvested. The combination of makki ki roti and sarson ka saag symbolizes the abundance and warmth of Punjabi hospitality.
Makki ki roti is not just delicious but also nutritious:
- Cornmeal is high in dietary fiber, aiding in digestion.
- An excellent option for those with gluten intolerance.
- Provides a good source of carbohydrates for sustained energy.
- Contains vitamins and minerals such as vitamin B6, folate, and magnesium.
Ingredients:
- Maize Flour - 1 cup
- Wheat Flour - 1 cup (heaped)
- Warm Water - For mixing the dough
- Oil - For making rotis
- Salt - 1 tsp.
Method:
- Mix maize flour and wheat flour well with salt.
- Now slowly add warm water and mix to a smooth dough.
- Take little oil in hands and apply them and knead the dough well several times.
- Make equal sized balls and roll out into thin rotis.
- Fry on hot tawa both sides by adding little oil on both sides.
- Serve hot with Sarson Ka Saag or pickles of your choice.
Note:
- This roti will be little difficult to roll out.
- This roti tastes well when it is hot.
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