Makke Ki Roti
Thick maize flour flatbread hand-pressed and cooked on tawa with ghee. Winter staple served with sarson ka saag or lahsun chutney.
People also search this as makai roti, makka roti.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Ghee — 100 g (whole)
- Maize Flour (Makki Atta - Yellow Coarse) — 250 g (ground)
Tempering
- oil — 2 tbsp (whole)
Method
- Take maize flour (makki atta) in a bowl. Add a pinch of salt and gradually mix in warm water, kneading gently -- maize flour has no gluten, so the dough will be a little crumbly.
- Divide into portions. Pat each portion by hand between wet palms (or roll between plastic sheets) into a thick roti, as maize dough tears easily when rolled thin.
- Carefully transfer to a hot tawa.
- Cook on medium flame with ghee/oil, pressing gently, until both sides are golden brown with dark spots.
- Serve hot with a generous dollop of ghee, sarson ka saag or lahsun chutney.
Common questions
- How many calories in one plate of Makke Ki Roti?
- 410 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.