Ingredients with Measurements:
- 2 cups of makki ka atta (cornmeal)
- 1/2 cup of whole wheat flour
- 1/2 teaspoon of salt
- 2 tablespoons of ghee
- 1/2 cup of warm water
- 2 tablespoons of oil
- 1/2 cup of chopped fresh methi (fenugreek leaves)
- 1/2 cup of grated carrot
- 2 tablespoons of chopped fresh coriander leaves
Special Equipment Needed:
- Rolling pin
- Grater
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the makki ka atta, whole wheat flour, and salt.
2. Add the ghee and mix until it is evenly distributed.
3. Slowly add the warm water and mix until the dough comes together.
4. Knead the dough for 5 minutes until it is smooth and pliable.
5. Cover the dough and let it rest for 15 minutes.
6. Heat the oil in a frying pan over medium heat.
7. Divide the dough into 8 equal portions.
8. Roll each portion into a thin circle.
9. Place the roti onto the hot frying pan and cook for 1-2 minutes on each side until golden brown.
10. Remove the roti from the pan and keep warm.
11. In the same pan, add the methi and carrot and cook for 3-4 minutes until the vegetables are tender.
12. Add the chopped coriander leaves and mix well.
13. Serve the makki di roti with the methi gajar.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 27g
Protein: 4g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Ghee can be substituted with butter or oil.
- Fresh methi can be substituted with dried methi.
- Carrot can be substituted with any other vegetable of your choice.
Variations:
- The rotis can be cooked on a tawa (flat griddle) instead of a frying pan.
- The rotis can be stuffed with the methi gajar filling.
- The rotis can be served with a variety of accompaniments such as chutney, yogurt, or pickle.
Tips and Tricks:
- Make sure the dough is not too wet or too dry.
- Roll the rotis as thin as possible for a crisp texture.
- Cook the rotis on medium heat to ensure that they are cooked through.
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 in the microwave.
Presentation Ideas:
The makki di roti can be served on a platter with the methi gajar on the side.
Garnishes:
The makki di roti can be garnished with chopped coriander leaves or grated carrot.
Pairings:
The makki di roti can be served with a variety of accompaniments such as chutney, yogurt, or pickle.
Suggested Side Dishes:
The makki di roti can be served with a variety of side dishes such as dal, sabzi, or raita.
Troubleshooting Advice:
- If the rotis are not cooking through, increase the heat slightly.
- If the rotis are burning, reduce the heat slightly.
Food Safety Advice:
- Make sure all ingredients are fresh and of good quality.
- Wash your hands thoroughly before handling any food.
Food History:
Makki di roti is a traditional Punjabi dish that is typically served with sarson ka saag. It is a popular dish in North India and is often served during festivals and special occasions.
Flavor Profiles:
Makki di roti has a nutty and earthy flavor from the cornmeal and a hint of sweetness from the carrots.
Serving Suggestions:
The makki di roti can be served as a snack or as a main dish. It can be enjoyed with a variety of accompaniments such as chutney, yogurt, or pickle.
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Region: Indian