Ingredients with Measurements:
- 2 cups of makki ka atta (corn flour)
- 1/2 teaspoon of salt
- 1/4 teaspoon of red chili powder
- 1/4 teaspoon of turmeric powder
- 1/4 teaspoon of garam masala
- 1/4 cup of ghee
- 1/4 cup of warm water
- 2 cloves of garlic, minced
Special Equipment Needed:
- Rolling pin
- Griddle
Step-by-Step Instructions:
1. In a large bowl, combine the makki ka atta, salt, red chili powder, turmeric powder, and garam masala. Mix until all the ingredients are evenly distributed.
2. Add the ghee and mix until it is evenly distributed.
3. Slowly add the warm water and mix until a soft dough forms.
4. Knead the dough for 5 minutes until it is smooth and pliable.
5. Divide the dough into 8 equal portions.
6. Take one portion of the dough and roll it out into a thin circle, about 6-7 inches in diameter.
7. Place the rolled out dough on a hot griddle and cook for 1-2 minutes on each side, until golden brown.
8. Remove the makki di roti from the griddle and brush it with ghee.
9. Sprinkle the minced garlic on top of the makki di roti and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 8 rotis
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 3g
Substitutions for Ingredients:
- For the makki ka atta, you can use whole wheat flour or all-purpose flour.
- For the ghee, you can use butter or oil.
Variations:
- You can add other spices such as cumin or coriander powder to the dough for extra flavor.
- You can also add chopped onions or green chilies to the dough for a spicy version.
Tips and Tricks:
- Make sure the griddle is hot before you place the dough on it.
- Make sure to roll the dough out as thin as possible for a crispy roti.
Storage Instructions:
The makki di roti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The makki di roti can be reheated in a pan or on a griddle.
Presentation Ideas:
- Serve the makki di roti with a dollop of butter or ghee on top.
- Serve the makki di roti with a side of yogurt or pickle.
Garnishes:
- Chopped cilantro
- Chopped onions
- Chopped green chilies
Pairings:
- Makki di roti is best served with a side of yogurt or pickle.
Suggested Side Dishes:
- Aloo ki sabzi
- Chana masala
- Dal makhani
Troubleshooting Advice:
- If the dough is too sticky, add a little more makki ka atta.
- If the dough is too dry, add a little more warm water.
Food Safety Advice:
- Always wash your hands before and after handling the dough.
- Make sure to cook the makki di roti on a hot griddle to ensure it is cooked through.
Food History:
Makki di roti is a traditional Punjabi dish that is made with makki ka atta (corn flour) and is usually served with a side of yogurt or pickle. It is a popular dish in North India and is often served during festivals and special occasions.
Flavor Profiles:
Makki di roti has a mild, earthy flavor with a hint of spice from the red chili powder and garam masala.
Serving Suggestions:
Makki di roti can be served as a snack or as a side dish with a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian