Makke Di Roti – the name itself gives an impression of a hardcore Desi (traditional) delicacy. And yes, it stands true to its Desipan in every bit. Makke Di Roti is unleavened bread and the lack of gluten makes it a little hard to roll the way it’s done for other kinds of bread. And finally what you get is a traditional looking roti. For those who don’t know what this dish is all about, let me tell you that it is a Punjabi name for the Maize Bread and it’s a customary accomplice to the Sarso Da Saag in North India during winters. Let’s now move ahead to know how we can prepare this.
- 2 cup cornmeal (makki ka atta)
- ½ cup gram flour
- 1 small size onion chopped
- 1 pc green chilly
- ¼ tsp cumin seed
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- Salt to taste
- Take a deep bowl and add corn meal(makki ka atta), gram flour, onion, green chilly, cumin seed, coriander powder,turmeric powder and salt to taste. Mix it all very well.
- With the help of some water make a firm dough out of it. Now make small balls and roll it to round sheets (roti).
- On a warm tawa cook these masalaroti’s when almost cooked to golden spread ghee and flip to apply the ghee on both the sides.
- Serve it hot with a generous scoop of ghee over it.