Ingredients with Measurements:
- 2 cups makki ka atta (cornmeal)
- 1/4 teaspoon salt
- 1/4 cup ghee
- 1/2 cup warm water
Churma:
- 2 cups makki ka atta (cornmeal)
- 1/2 cup ghee
- 1/4 cup jaggery (gur)
- 1/4 teaspoon cardamom powder
Special Equipment Needed:
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
1. In a bowl, mix together the makki ka atta and salt.
2. Add the ghee and mix until the mixture resembles breadcrumbs.
3. Slowly add the warm water and knead the dough until it is soft and pliable.
4. Cover the dough and let it rest for 15 minutes.
5. Divide the dough into 8 equal portions.
6. Roll each portion into a circle about 5-6 inches in diameter.
7. Heat a tawa or griddle over medium heat.
8. Place the roti on the hot tawa and cook for 1-2 minutes on each side.
9. Remove the roti from the tawa and brush with ghee.
Churma:
1. In a bowl, mix together the makki ka atta and ghee.
2. Add the jaggery and cardamom powder and mix until combined.
3. Heat a tawa or griddle over medium heat.
4. Place the churma mixture on the hot tawa and cook for 3-4 minutes, stirring constantly.
5. Remove the churma from the tawa and let it cool.
Serving Size: 4-6
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Nutritional Information:
Calories: 590
Fat: 33g
Carbohydrates: 64g
Protein: 7g
Substitutions for Ingredients:
- Makki ka atta can be substituted with whole wheat flour.
- Ghee can be substituted with butter or oil.
- Jaggery can be substituted with brown sugar or honey.
Variations:
- The roti can be cooked on a charcoal grill for a smoky flavor.
- The churma can be flavored with other spices such as cinnamon or nutmeg.
Tips and Tricks:
- The dough should be soft and pliable, not too dry or too wet.
- The roti should be cooked on medium heat to ensure that it is cooked through.
- The churma should be stirred constantly to prevent it from burning.
Storage Instructions:
The roti and churma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The roti can be reheated in a skillet or tawa over medium heat for 1-2 minutes on each side. The churma can be reheated in a skillet or tawa over medium heat for 2-3 minutes, stirring constantly.
Presentation Ideas:
The roti and churma can be served on a platter with a garnish of fresh herbs such as cilantro or mint.
Garnishes:
Fresh herbs such as cilantro or mint.
Pairings:
Makki di roti and churma can be served with a variety of accompaniments such as pickles, chutneys, and curries.
Suggested Side Dishes:
Pickles, chutneys, curries, yogurt, and salads.
Troubleshooting Advice:
- If the roti is not cooked through, cook it for a few more minutes on each side.
- If the churma is burning, reduce the heat and stir constantly.
Food Safety Advice:
- Always wash your hands before and after handling food.
- Make sure all ingredients are fresh and not expired.
- Cook food to the proper temperature to ensure that it is safe to eat.
Food History:
Makki di roti and churma is a traditional Punjabi dish that is usually served during the winter months. It is a staple in many Punjabi households and is often served with a variety of accompaniments such as pickles, chutneys, and curries.
Flavor Profiles:
Makki di roti and churma has a sweet and savory flavor with hints of cardamom and ghee.
Serving Suggestions:
Makki di roti and churma can be served as a main course or as a snack. It can also be served with a variety of accompaniments such as pickles, chutneys, and curries.
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Region: Indian