New Delhi: Makki Ki Roti is a popular traditional Indian bread made from cornmeal (makki ka atta). A staple in Punjabi cuisine, this rustic, hearty roti is especially enjoyed during the winter months and pairs beautifully with Sarson Da Saag, a mustard greens curry. The dish is simple yet flavourful, offering a delightful texture with a slightly crunchy exterior and a soft, warm inside.
It is one of the most beloved dishes enjoyed during the winter season, especially in Punjabi households. Unlike wheat-based rotis, makki ki roti has a distinct, nutty flavour that comes from cornmeal, making it a unique and satisfying addition to any meal. Here is a recipe for you to prepare the perfect makki ki roti at home and enjoy the earthy flavours thi winter season.
Ingredients:
- 2 cups Makki ka atta
- 1/2 cup whole wheat flour
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water
- Ghee or butter
How to prepare at home:
- Combine makki ka atta, wheat flour, cumin seeds, and salt.
- Add water to form a dough, kneading well.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Divide the dough into small, equal-sized balls.
- Flatten each dough ball into a disk and gently roll it into a round shape. Use parchment paper to prevent sticking. Use hands to roll it round.
- Heat a tawa, and place the rolled-out roti on it.
- Cool well on both sides until golden brown.
- Place it off from tawa, put some ghee and serve hot.
Makki Ki Roti is traditionally served hot, brushed with a generous amount of ghee or butter, and is best enjoyed with Sarson Da Saag. The earthy flavours of the saag complement the mild sweetness of the roti, creating a truly delightful dish. Whether as part of a festive meal or a regular family dinner, Makki Ki Roti continues to be a beloved recipe across generations.
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