Ingredients with Measurements:
- 2 cups makki ka atta (corn flour)
- 1/2 cup wheat flour
- 1 teaspoon salt
- 2 tablespoons oil
- 1/2 cup warm water
- 2 tablespoons ghee
- 2 potatoes, peeled and diced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 2 tablespoons chopped fresh coriander leaves
- 1/2 cup water
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the makki ka atta, wheat flour, salt, and oil.
2. Gradually add the warm water and knead the dough until it is soft and pliable.
3. Cover the dough and let it rest for 10 minutes.
4. Divide the dough into 8 equal portions.
5. Take one portion and roll it out into a thin circle.
6. Heat a frying pan over medium heat and place the rolled out circle on the pan.
7. Cook the roti for 1-2 minutes on each side until it is golden brown.
8. Remove the roti from the pan and brush it with ghee.
9. Repeat the process with the remaining dough.
10. Heat 2 tablespoons of ghee in a frying pan over medium heat.
11. Add the cumin seeds and let them sizzle for a few seconds.
12. Add the diced potatoes and fry them for 5 minutes.
13. Add the coriander powder, red chilli powder, garam masala, and turmeric powder.
14. Fry the potatoes for another 5 minutes until they are cooked through.
15. Add the chopped fresh coriander leaves and 1/2 cup of water.
16. Simmer the potatoes for 5 minutes until the water has evaporated.
17. Serve the makki di roti with the aloo.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4 servings
Nutritional Information:
Calories: 320 kcal
Fat: 14 g
Carbohydrates: 41 g
Protein: 6 g
Substitutions for Ingredients:
- Wheat flour can be substituted with all-purpose flour.
- Ghee can be substituted with oil.
- Fresh coriander leaves can be substituted with dried coriander powder.
Variations:
- The potatoes can be substituted with other vegetables such as peas or cauliflower.
- The makki di roti can be served with other accompaniments such as yogurt or chutney.
Tips and Tricks:
- Make sure to knead the dough until it is soft and pliable.
- Roll out the roti as thin as possible for a crispier texture.
- Fry the potatoes until they are golden brown for a crunchier texture.
Storage Instructions:
The makki di roti and aloo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The makki di roti and aloo can be reheated in a pan over medium heat for a few minutes until they are hot.
Presentation Ideas:
The makki di roti and aloo can be served on a platter with other accompaniments such as yogurt or chutney.
Garnishes:
The makki di roti and aloo can be garnished with chopped fresh coriander leaves or grated cheese.
Pairings:
The makki di roti and aloo can be served with a side of yogurt or chutney.
Suggested Side Dishes:
The makki di roti and aloo can be served with a side of raita or salad.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water and knead it until it is soft and pliable.
- If the roti is not cooking evenly, increase the heat and cook it for a few more minutes.
Food Safety Advice:
- Make sure to wash your hands before handling the ingredients.
- Make sure to cook the potatoes until they are cooked through.
Food History:
Makki di roti is a traditional Punjabi flatbread made with corn flour and wheat flour. It is usually served with aloo, a potato curry.
Flavor Profiles:
Makki di roti has a nutty and slightly sweet flavor from the corn flour, while the aloo has a savory and spicy flavor from the spices.
Serving Suggestions:
Makki di roti and aloo can be served as a main dish with a side of yogurt or chutney.
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Region: Indian