Western UP Makki Ki Roti
Thick cornmeal flatbread cooked on tawa with ghee. Jat staple with sarson saag.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ghee — 100 g (whole)
- Maize Flour (Makki Atta - Yellow Coarse) — 250 g (ground)
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Take the maize flour in a bowl, add salt and slowly add warm water, kneading gently to form a soft, slightly coarse dough. Maize flour does not bind as easily as wheat, so knead with care and rest it for 5 minutes.
- Divide the dough into equal portions and shape into balls.
- Pat each ball between your palms or between two sheets of plastic/paper into a roti, as maize dough is difficult to roll with a rolling pin.
- Heat a tawa on medium flame and carefully transfer the patted roti onto it.
- Drizzle a little oil around the edges and cook till the base turns golden with light brown spots, then flip.
- Cook the other side too, pressing gently with a spatula, till both sides are evenly roasted and cooked through.
- Smear generously with ghee while hot.
- Garnish with chopped coriander leaves and serve hot, traditionally with sarson ka saag.
Common questions
- Western UP Makki Ki Roti ko English mein kya kehte hain?
- पश्चिमी UP मक्की की रोटी ko English mein Western UP Makki Ki Roti likhte hain.
- Ek plate Western UP Makki Ki Roti mein kitni calories hoti hain?
- 410 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 15 min taiyari, 10 min pakana.