Ingredients with Measurements:
- 2 cups of cornmeal (makki ka atta)
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 2 tablespoons of ghee
- 1/2 cup of yogurt
- 1/4 cup of besan (gram flour)
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of garam masala
- 2 tablespoons of oil
- 1/2 teaspoon of asafoetida
- 2 green chilies, finely chopped
- 2 tablespoons of chopped cilantro
- 2 cups of water
Special Equipment Needed:
- Rolling pin
- Griddle or tawa
Step-by-Step Instructions:
1. In a large bowl, mix together the cornmeal, all-purpose flour, and salt.
2. Add the ghee and mix it in with your hands until the mixture resembles breadcrumbs.
3. Add 1/2 cup of 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 parts and roll each part into a ball.
6. On a lightly floured surface, roll each ball into a thin circle.
7. Heat a griddle or tawa over medium heat and place the rolled roti on it.
8. Cook the roti for 1-2 minutes on each side until it is lightly browned.
9. Remove the roti from the heat and keep it aside.
For the Kadhi:
1. In a bowl, whisk together the yogurt, besan, cumin seeds, coriander powder, red chili powder, turmeric powder, and garam masala.
2. Heat the oil in a large saucepan over medium heat.
3. Add the asafoetida, green chilies, and cilantro and sauté for 1 minute.
4. Add the yogurt mixture and 2 cups of water and stir to combine.
5. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes.
6. Serve the kadhi with the makki di roti.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium
Serving Size: 8 rotis
Nutritional Information: Not available
Substitutions for Ingredients:
- Yogurt can be substituted with coconut milk.
- Besan can be substituted with chickpea flour.
Variations:
- Add 1/4 cup of chopped onion to the kadhi for extra flavor.
- Add 1/4 cup of chopped tomatoes to the kadhi for extra flavor.
Tips and Tricks:
- Make sure the dough is soft and pliable before rolling it out.
- Roll the rotis as thin as possible for the best results.
- Cook the rotis over medium heat for the best results.
- Simmer the kadhi for 10 minutes to allow the flavors to develop.
Storage Instructions:
The makki di roti and kadhi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The makki di roti and kadhi can be reheated in a microwave or in a pan over medium heat.
Presentation Ideas:
The makki di roti and kadhi can be served with a side of pickles or chutney.
Garnishes:
The makki di roti and kadhi can be garnished with chopped cilantro and a dollop of ghee.
Pairings:
The makki di roti and kadhi can be paired with a side of raita, achar, or aloo gobi.
Suggested Side Dishes:
The makki di roti and kadhi can be served with a side of jeera rice, dal, or bhindi.
Troubleshooting Advice:
- If the rotis are not cooking properly, increase the heat slightly.
- If the kadhi is too thick, add a little more water.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands thoroughly before handling food.
Food History:
Makki di roti and kadhi is a traditional Punjabi dish that is usually served during the winter months.
Flavor Profiles:
Makki di roti and kadhi has a savory and slightly spicy flavor.
Serving Suggestions:
Makki di roti and kadhi can be served as a main course or as a side dish.
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Region: Indian