Ingredients with Measurements:
- 2 cups of makki ka atta (corn flour)
- 1 cup of water
- 1 teaspoon of salt
- 1 tablespoon of ghee
- 2 tablespoons of oil
- 2 cups of chopped spinach (palak)
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of red chilli powder
- 2 tablespoons of chopped coriander leaves
Special Equipment Needed:
- Rolling pin
- Skillet
Step-by-Step Instructions:
1. In a large bowl, mix together makki ka atta, water and salt. Knead the dough until it is soft and pliable.
2. Divide the dough into 8 equal portions and roll each portion into a ball.
3. Heat a skillet over medium heat and add 1 tablespoon of ghee and 1 tablespoon of oil.
4. Take one ball of dough and roll it out into a thin circle. Place it on the skillet and cook it for 2 minutes on each side.
5. Remove the roti from the skillet and keep it aside.
6. In the same skillet, add 1 tablespoon of oil and heat it over medium heat.
7. Add cumin seeds and let them sizzle.
8. Add the chopped spinach and cook it for 3-4 minutes.
9. Add the coriander powder, garam masala, red chilli powder and salt to taste.
10. Cook the spinach for another 2-3 minutes until it is cooked through.
11. Add the chopped coriander leaves and mix everything together.
12. Serve the makki di roti with palak.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information: Calories: 200, Fat: 8g, Carbs: 25g, Protein: 5g
Substitutions for Ingredients:
- Makki ka atta can be substituted with wheat flour.
- Ghee can be substituted with butter.
- Spinach can be substituted with kale or collard greens.
Variations:
- The rotis can be served with a dollop of butter or ghee.
- The palak can be cooked with onions and garlic for added flavour.
Tips and Tricks:
- Make sure to roll the rotis thin so that they cook evenly.
- The palak should be cooked on low heat to ensure that it does not burn.
Storage Instructions:
The makki di roti and palak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The makki di roti and palak can be reheated in a skillet over medium heat for 2-3 minutes.
Presentation Ideas:
The makki di roti and palak can be served on a plate with a dollop of butter or ghee and a sprinkle of chopped coriander leaves.
Garnishes:
The makki di roti and palak can be garnished with a sprinkle of chopped coriander leaves.
Pairings:
The makki di roti and palak can be paired with a raita or a pickle.
Suggested Side Dishes:
The makki di roti and palak can be served with a side of dal or a vegetable curry.
Troubleshooting Advice:
- If the rotis are not cooking evenly, make sure to roll them out thin.
- If the palak is burning, reduce the heat and cook it on low heat.
Food Safety Advice:
- Make sure to wash the spinach thoroughly before cooking it.
- Make sure to cook the palak on low heat to avoid burning.
Food History:
Makki di roti is a traditional Punjabi dish that is made with corn flour and served with palak. It is a popular dish in North India and is often served with a dollop of butter or ghee.
Flavor Profiles:
Makki di roti has a nutty and earthy flavor from the corn flour and the palak has a mild and slightly bitter flavor.
Serving Suggestions:
Makki di roti and palak can be served as a main dish with a side of dal or a vegetable curry.
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Region: Indian