Ingredients with Measurements:
- 2 cups makki ka atta (corn flour)
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 cups potatoes, cubed
- 1 cup green peas
- 2 tablespoons coriander leaves, chopped
Special Equipment Needed:
- Rolling pin
- Skillet
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the makki ka atta, ghee, and salt.
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 15 minutes.
4. Heat oil in a skillet over medium heat.
5. Add the cumin seeds and let them sizzle.
6. Add the ginger and garlic and sauté for a few seconds.
7. Add the turmeric powder and red chili powder and mix well.
8. Add the potatoes and green peas and mix well.
9. Cover the skillet and let the vegetables cook for 10 minutes, stirring occasionally.
10. Uncover the skillet and let the vegetables cook for another 5 minutes.
11. Add the coriander leaves and mix well.
12. Remove the skillet from heat and set aside.
13. Divide the dough into 8 equal portions.
14. Take one portion of the dough and roll it into a thin circle.
15. Heat a skillet over medium heat and place the rolled dough on it.
16. Cook the roti for a few seconds on each side until it is golden brown.
17. Place the cooked roti on a plate and spread some of the aloo matar on it.
18. Roll the roti and serve hot.
Time:
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 320 kcal
Carbohydrates: 42 g
Protein: 8 g
Fat: 12 g
Fiber: 5 g
Substitutions for Ingredients:
- Ghee can be substituted with vegetable oil.
- Potatoes can be substituted with sweet potatoes.
- Green peas can be substituted with other vegetables like carrots or beans.
Variations:
- The roti can be cooked in a tandoor or oven instead of a skillet.
- The aloo matar can be spiced up with additional spices like garam masala or chaat masala.
Tips and Tricks:
- The dough should be soft and pliable, but not too sticky.
- The roti should be cooked on medium heat to ensure that it cooks evenly.
Storage Instructions:
The cooked rotis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The rotis can be reheated in a skillet or in the oven.
Presentation Ideas:
The rotis can be served with a dollop of butter or ghee and a sprinkle of chaat masala.
Garnishes:
The rotis can be garnished with chopped coriander leaves or grated cheese.
Pairings:
The rotis can be served with a side of yogurt or pickle.
Suggested Side Dishes:
The rotis can be served with a side of dal or raita.
Troubleshooting Advice:
- If the dough is too sticky, add a little more makki ka atta.
- If the roti is not cooked evenly, reduce the heat and cook it for a few more minutes.
Food Safety Advice:
The cooked rotis should be consumed within 3 days.
Food History:
Makki di roti is a traditional Punjabi dish that is usually served with aloo matar. It is usually eaten during the winter months as it is a warm and comforting dish.
Flavor Profiles:
The rotis have a mild and nutty flavor from the makki ka atta and the aloo matar has a spicy and savory flavor from the spices.
Serving Suggestions:
The rotis can be served with a side of yogurt or pickle.
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Region: Indian