Makki ki Roti

Makki ki Roti Recipe - Traditional Vegetarian Food from Punjab

Region / culture: Punjab | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 10 |

Vegetarian diet

Introduction

Makki ki Roti is a traditional Indian bread made from cornmeal. It is a popular dish in the northern regions of India, especially during the winter months when fresh corn is in season. This gluten-free bread is often enjoyed with Sarson ka Saag, a spicy mustard greens curry.

History

Makki ki Roti has been a staple in Punjabi cuisine for centuries. It is believed to have originated in the rural areas of Punjab, where corn is a common crop. The bread was traditionally cooked on a tawa (griddle) over an open flame, giving it a smoky flavor.

Ingredients

3 cups of cornmeal
1.25 cups of boiling water
melted butter
salt to taste

How to prepare

In a bowl, mix corn meal and salt.
Pour boiling water into the center of the mixture, creating a well. Knead the mixture with a spatula or large spoon until it forms a stiff dough.
Divide the dough into approximately 10 balls. Roll out each ball into a circular disc shape, about 0.13 inch thick and 4 inches in diameter.
Heat oil or ghee in a skillet over low-medium heat. Cook the breads on both sides until they turn brown.
Serve the breads hot with Chutney.

Variations

Add chopped green chilies or ginger to the dough for a spicy kick.
Mix in chopped onions or cilantro for added flavor.
Substitute some of the cornmeal with whole wheat flour for a lighter texture.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a smooth texture.

- Use hot water to make the dough, as it helps to bind the ingredients together.

- Cook the bread on low-medium heat to prevent burning.

- Serve the bread hot for the best taste and texture.

Serving Suggestions

Makki ki Roti is best served hot with Sarson ka Saag (mustard greens curry) and a dollop of butter.

Cooking Techniques

Use a non-stick skillet to cook the bread without sticking.

- Press down gently on the bread while cooking to ensure even browning.

- Flip the bread carefully to prevent it from breaking.

Ingredient Substitutions

Use ghee instead of butter for a richer flavor.

- Substitute water with buttermilk for a tangy taste.

- Add a pinch of sugar for a hint of sweetness.

Make Ahead Tips

Prepare the dough in advance and store it in the refrigerator for up to 2 days.

- Cook the bread partially and freeze it for later use. Reheat in a skillet before serving.

Presentation Ideas

Serve Makki ki Roti on a traditional Indian thali (plate) for an authentic touch. - Garnish with fresh cilantro leaves or a sprinkle of garam masala for added flavor.

Pairing Recommendations

Pair Makki ki Roti with Sarson ka Saag for a classic Punjabi meal.

- Serve with yogurt and pickle for a simple and satisfying meal.

Storage and Reheating Instructions

Store leftover Makki ki Roti in an airtight container in the refrigerator for up to 2 days.

- Reheat in a skillet over low heat or in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

One serving of Makki ki Roti contains approximately 200 calories.

Carbohydrates

One serving of Makki ki Roti contains approximately 30 grams of carbohydrates.

Fats

One serving of Makki ki Roti contains approximately 5 grams of fats.

Proteins

One serving of Makki ki Roti contains approximately 3 grams of proteins.

Vitamins and minerals

Makki ki Roti is rich in Vitamin A, Vitamin C, and Vitamin E. It also contains minerals such as iron, magnesium, and phosphorus.

Alergens

Makki ki Roti is gluten-free and suitable for individuals with gluten allergies. However, it may contain traces of nuts or seeds.

Summary

Makki ki Roti is a nutritious bread that is high in carbohydrates and low in fats. It is a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Makki ki Roti is a delicious and nutritious bread that is easy to make at home. With its rich flavor and hearty texture, it is a perfect accompaniment to a variety of Indian dishes. Enjoy this traditional bread with your favorite curry for a satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a cold winter afternoon, and I was visiting my friend, Mrs. Sharma, in her cozy kitchen. As we sat by the fire, sipping on warm tea, she suddenly pulled out a tattered old recipe book from her shelf.

"Have you ever tried making Makki ki Roti, dear?" Mrs. Sharma asked me with a twinkle in her eye.

I shook my head, intrigued by the unfamiliar name. Mrs. Sharma then proceeded to show me the recipe, explaining each step in detail. The simplicity of the ingredients and the traditional method of preparation caught my attention immediately. I knew I had to try making it myself.

As I left Mrs. Sharma's house that day, I couldn't stop thinking about the recipe. I was excited to try my hand at making Makki ki Roti, a traditional Punjabi cornbread that I had never tasted before. I went home and immediately set to work gathering the ingredients.

The recipe called for maize flour, water, salt, and a little bit of ghee. It seemed straightforward enough, but I knew that the real challenge lay in shaping the dough into perfect round rotis. Mrs. Sharma had emphasized the importance of patience and practice, so I rolled up my sleeves and got to work.

I mixed the maize flour with water and salt, kneading the dough until it was smooth and pliable. I then divided the dough into small portions and began shaping them into round rotis. It took me a few tries to get the hang of it, but eventually, I managed to make a few decent-looking rotis.

I heated a griddle on the stove and carefully placed the roti on it, watching as it cooked to a golden brown color. The aroma of the cornbread filled the kitchen, and I couldn't wait to taste my creation. I spread a little ghee on top of the roti and took my first bite.

The taste was unlike anything I had ever experienced before. The nutty flavor of the maize flour, combined with the buttery ghee, was simply divine. I felt like I had discovered a hidden gem, a traditional recipe that was both simple and delicious.

I couldn't wait to share my newfound love for Makki ki Roti with my family. I made it for dinner that night, serving it with a dollop of creamy white butter and some spicy sarson ka saag. My husband and children were skeptical at first, but one bite was all it took for them to fall in love with the dish.

From that day on, Makki ki Roti became a regular feature on our dining table. I made it for every special occasion, from festivals to family gatherings. My children even started requesting it for their school lunches, and I was more than happy to oblige.

Over the years, I perfected my technique for making Makki ki Roti, thanks to Mrs. Sharma's guidance and my own experimentation. I learned to adjust the consistency of the dough, to roll out the rotis evenly, and to cook them just right on the griddle.

Today, whenever I make Makki ki Roti, I think back to that cold winter afternoon in Mrs. Sharma's kitchen. I am grateful for her generosity in sharing the recipe with me, and I am proud to carry on the tradition of making this delicious cornbread.

As I sit by the fire, sipping on warm tea and savoring a piece of Makki ki Roti, I feel a sense of connection to my roots and to the generations of women who have passed down this recipe. It is a simple dish, but one that holds a world of memories and flavors within its humble round shape. And for that, I am forever grateful.