Ingredients with Measurements:
- 2 cups of makki ka atta (corn flour)
- 1/2 cup of whole wheat flour
- 1 teaspoon of salt
- 1 teaspoon of red chili powder
- 1/2 teaspoon of ajwain (carom seeds)
- 2 tablespoons of ghee
- 1/4 cup of warm water
- 1/4 cup of chopped fresh fenugreek leaves (methi)
Special Equipment Needed:
- Rolling pin
- Non-stick skillet
Step-by-Step Instructions:
1. In a large bowl, mix together the makki ka atta, whole wheat flour, salt, red chili powder, and ajwain.
2. Add the ghee and mix until the mixture resembles breadcrumbs.
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. Cover the dough with a damp cloth and let it rest for 15 minutes.
6. Divide the dough into 8 equal portions.
7. Take one portion of the dough and roll it out into a thin circle.
8. Sprinkle some chopped methi leaves over the rolled out dough.
9. Roll the dough up into a log and then roll it out again into a thin circle.
10. Heat a non-stick skillet over medium heat.
11. Place the rolled out roti onto the skillet and cook for 1-2 minutes until it starts to puff up.
12. Flip the roti and cook for another 1-2 minutes until it is golden brown.
13. Remove the roti from the skillet and brush with some ghee.
14. Repeat steps 7-13 for the remaining dough.
Time:
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Ghee can be substituted with oil.
- Fenugreek leaves can be substituted with spinach or kale.
Variations:
- The rotis can be stuffed with other vegetables such as potatoes, carrots, or peas.
- The rotis can be served with a variety of accompaniments such as chutneys, pickles, or yogurt.
Tips and Tricks:
- Make sure the dough is not too wet or too dry.
- The rotis can be cooked over a charcoal fire for a smoky flavor.
- The rotis can be cooked in a tandoor for a crispy texture.
Storage Instructions:
The 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 variety of accompaniments such as chutneys, pickles, or yogurt.
Garnishes:
The rotis can be garnished with fresh cilantro or chopped onions.
Pairings:
The rotis can be served with a variety of accompaniments such as chutneys, pickles, or yogurt.
Suggested Side Dishes:
The rotis can be served with a variety of accompaniments such as chutneys, pickles, or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands thoroughly before handling the ingredients.
Food History:
Makki di roti is a traditional Punjabi flatbread made with corn flour and served with a variety of accompaniments. It is usually served during the winter months and is a staple in many Punjabi households.
Flavor Profiles:
Makki di roti has a slightly sweet and nutty flavor from the corn flour and a hint of spice from the red chili powder. The addition of fenugreek leaves adds a subtle bitterness to the roti.
Serving Suggestions:
Makki di roti can be served with a variety of accompaniments such as chutneys, pickles, or yogurt. It can also be served with curries or dals.
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Region: Indian