Ingredients with Measurements:
- 2 cups makki ka atta (corn flour)
- 2 tablespoons ghee
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons oil
- 1 cup paneer, crumbled
- 2 tablespoons chopped cilantro
Special Equipment Needed:
- Rolling pin
- Griddle
Step-by-Step Instructions:
1. In a large bowl, mix together the makki ka atta, ghee, and salt.
2. Slowly add the warm water, stirring continuously, until a soft dough forms.
3. Knead the dough for 5 minutes, until it is smooth and pliable.
4. Cover the dough and let it rest for 15 minutes.
5. Divide the dough into 8 equal portions.
6. On a lightly floured surface, roll out each portion of dough into a thin circle.
7. Heat a griddle over medium-high heat.
8. Place the rolled out dough onto the griddle and cook for 1-2 minutes on each side, until lightly browned.
9. Heat the oil in a small pan over medium heat.
10. Add the crumbled paneer and cook for 2-3 minutes, until lightly browned.
11. Add the cooked paneer to the makki di roti and top with chopped cilantro.
Time:
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 200
Fat: 9g
Carbohydrates: 24g
Protein: 6g
Substitutions for Ingredients:
- For the makki ka atta, you can use any type of flour, such as wheat flour, chickpea flour, or oat flour.
- For the ghee, you can use butter or oil.
- For the paneer, you can use any type of cheese, such as cheddar or mozzarella.
Variations:
- You can add other vegetables to the makki di roti, such as onions, peppers, or mushrooms.
- You can also add spices, such as cumin, coriander, or garam masala.
Tips and Tricks:
- Make sure to knead the dough for at least 5 minutes to ensure a soft and pliable dough.
- Roll out the dough as thin as possible for a crisp roti.
- Cook the roti on a medium-high heat for the best results.
Storage Instructions:
Makki di roti with paneer can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the makki di roti with paneer, place it in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
Makki di roti with paneer can be served with a side of yogurt or chutney. It can also be served as a wrap, with the paneer and cilantro filling.
Garnishes:
Makki di roti with paneer can be garnished with chopped cilantro, chopped onions, or a dollop of yogurt.
Pairings:
Makki di roti with paneer pairs well with a side of raita or chutney.
Suggested Side Dishes:
Makki di roti with paneer can be served with a side of raita, chutney, or a vegetable curry.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water and knead until a soft dough forms.
- If the dough is too wet, add a few tablespoons of makki ka atta and knead until a soft dough forms.
Food Safety Advice:
- Make sure to use clean utensils and surfaces when preparing the makki di roti with paneer.
- Store the makki di roti with paneer in an airtight container in the refrigerator for up to 3 days.
Food History:
Makki di roti is a traditional Punjabi flatbread made with makki ka atta (corn flour). It is usually served with a side of butter or ghee and a vegetable curry.
Flavor Profiles:
Makki di roti has a mild, earthy flavor with a hint of sweetness from the corn flour. The paneer adds a creamy, savory flavor to the dish.
Serving Suggestions:
Makki di roti with paneer can be served as a main dish or as a side dish. It can also be served as a wrap, with the paneer and cilantro filling.
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Region: Indian