Ingredients with Measurements:
- 2 cups makki ka atta (corn flour)
- 1 cup besan (gram flour)
- 1 teaspoon salt
- 2 tablespoons ghee (clarified butter)
- 1 cup water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon amchur powder (dried mango powder)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 cup boiled chickpeas
- 2 tablespoons chopped coriander leaves
Special Equipment Needed:
- A large bowl
- A rolling pin
- A tawa (flat griddle)
Step-by-Step Instructions:
1. In a large bowl, mix together the makki ka atta, besan, salt, and ghee.
2. Slowly add the water and knead the dough until it is soft and pliable.
3. Cover the dough and let it rest for 15 minutes.
4. Heat the oil in a pan over medium heat.
5. Add the cumin seeds and let them sizzle.
6. Add the onion and fry until golden brown.
7. Add the tomatoes and fry until they are soft.
8. Add the coriander powder, red chili powder, garam masala, and amchur powder.
9. Add the boiled chickpeas and mix well.
10. Add the chopped coriander leaves and mix well.
11. Remove from heat and set aside.
12. Divide the dough into 8 equal portions.
13. Take one portion of the dough and roll it out into a thin circle.
14. Place the rolled out dough on the tawa and cook on both sides until golden brown.
15. Serve the makki di roti with the chole.
Time:
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 35g
Protein: 8g
Substitutions for Ingredients:
- For makki ka atta, you can use wheat flour.
- For besan, you can use all-purpose flour.
- For ghee, you can use butter or vegetable oil.
- For amchur powder, you can use lemon juice.
Variations:
- You can add other vegetables like potatoes, carrots, or green peas to the chole.
- You can add other spices like turmeric powder or cumin powder to the chole.
Tips and Tricks:
- Make sure to knead the dough well so that it is soft and pliable.
- Make sure to roll out the dough into thin circles so that it cooks evenly.
- Make sure to cook the rotis on both sides until golden brown.
Storage Instructions:
The makki di roti and chole can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The makki di roti and chole can be reheated in the microwave or in a pan on the stovetop.
Presentation Ideas:
The makki di roti and chole can be served with a dollop of butter or ghee and a sprinkle of chopped coriander leaves.
Garnishes:
The makki di roti and chole can be garnished with chopped onions, tomatoes, and coriander leaves.
Pairings:
The makki di roti and chole can be served with a side of raita or pickle.
Suggested Side Dishes:
The makki di roti and chole can be served with a side of salad or chutney.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more makki ka atta or besan.
- If the rotis are not cooking evenly, make sure to roll out the dough into thin circles.
Food Safety Advice:
- Make sure to wash your hands before handling the ingredients.
- Make sure to cook the rotis on both sides until golden brown.
Food History:
Makki di roti is a traditional Punjabi dish that is usually served with chole. It is a popular dish in North India and is often served during festivals and special occasions.
Flavor Profiles:
The makki di roti has a slightly sweet and nutty flavor, while the chole has a spicy and tangy flavor.
Serving Suggestions:
The makki di roti and chole can be served as a main course for lunch or dinner.
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Region: Indian