Makki ki Roti is a traditional Indian recipe made with corn meal or Makki ka Atta. It is a very popular bread in Punjab during winters and is best paired with sarson ka saag. Here is a step by step recipe with some fabulous tricks of how to make makki di roti just like any Punjabi household at your home.
Makki ki Roti is a traditional Indian recipe made with corn meal or maize flour and is usually eaten with Sarson ka saag and a piece of jaggery.
It is usually made during the winter season and it’s a vegan and gluten free bread.
Having stayed in North India for quite many years of my life, I have developed this habit of savouring the seasonal food every winter.
Apart from the special desserts like Gajar ka Halwa that I prepare every winter, Makki ki Roti definitely constitutes an important part of our winter diet.
Makki Roti aur Sarsaon ka Saag is the most favourite combination and is relished by many during the cold months of winter.
Relishing it with Punjabi Sarson ka Saag is definitely fun, but eating with other curries is a joyful experience as well.
While for dinner Makki ki Roti or corn meal bread is definitely a better or a healthier version to be served, I often make this nutritious rotis for lunch as well!
Basking in the winter sun and enjoying the morsels of this popular Punjabi roti with sarson ka saag and jaggery is a gastronomic extravaganza.
Prepare Makki di Roti this winter so that you adapt a salubrious diet and yet not compromise with the taste.
Health benefits of Makki ka Atta
“Maize contains phytochemicals like carotenoids, phenolic compounds and phytosterols – providing health benefits in humans and therefore the potential to reduce the risk of major chronic diseases.
Many studies have shown to have anti – HIV activity due to the presence of lectin.
Resistance starch (RS) content in maize is almost 39.4/100 g of RS, which produces short chain fatty acids in the large intestine reducing symptoms of diarrhoea, which altogether reduce the risk of cancer, atherosclerosis, and obesity-related complications.
They can also have a prebiotic effect” – The Health Site
Which flour to use to make it?
Makki ki roti recipe is made using Maiza Flour also known as corn meal. It is yellow in colour and slightly grainy.
Do not confuse it with cornflour which is white in colour and superfine in texture.
Maize flour is a vegan, gluten free flour and is made using corn kernels.
Making Makki ki Roti is actually not that difficult as we think. A lot of people roll this roti between plastic sheet which makes it difficult to transfer on the griddle.
I use a parchment paper to roll the roti.
You can just flip the parchment with the roti over the griddle and pull off the parchment while the roti stays on the griddle.
This trick makes the step of rolling and lifting the roti on the griddle very easy.
Do try and let me know if you had any problem using this method. If you want the process of rolling even easier, you can add some wheat flour to make the roties.
It will help develop the gluten and the rolling process will be easier.
This roti is rolled slightly thicker and that is what gives it a great taste.
Rolling it thin like regular roti won’t be as tasty as the thick ones.
Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste.
Also adding a little oil in the flour helps to make this roti little moist.
If you are beginner, you can even add some whole wheat flour to your dough.
It will make the rolling process easier, although if you add wheat flour to it, the roti will be gluten free anymore.
Make sure to knead the dough very well before you stat to roll the roti.
Before rolling each roti, make the dough ball and knead that ball for a 20-23 seconds. Add little water if the dough looks dry.
Always use warm water to knead the dough.
Traditionally makki ki roti were made on chulha or tandoor which gave a very nice smoky flavour to the roti. The practise is prevalent in villages even today.
You can add some ajwain (Carom Seeds) in the flour and make Ajwaini Makki di Roti as well.
Can diabetics eat it?
The glycemic index of corn is towards higher side and hence diabetic people should avoid eating Makki ki roti or eat it in limitation as it may increase the level of sugar of blood.
They can balance it with eating some high protein or fat food.
How to make it soft?
To make soft Makki ki Roti, you must add some oil while kneading the dough.
Addition of a little whole wheat flour and some grated mooli also helps in making them softer.
How to make it with mooli?
Add ½ cup grated mooli while making the dough. Then follow the same process as mentioned.
How to make it with methi?
Add ½ cup chopped methi while making the dough. Then follow the same process as mentioned.
How to make it with hands?
To make makki ki Roti with hands, take a small dough balls in your palm and keep pressing it by doing opposite clapping movement.
You can see a video here for more details.
What to serve with it?
Makki ki roti sarson ka Saag is a match made in heaven. Serve some jaggery, white butter and mooli ka laccha along with it for a whole some meal.
This roti can however be served with any Indian style curries, dal or dry sabji.
In Punjab, no meal is complete without a tall glass of lassi, so make sure you serve it along with this Makki ki Roti Sarson Ka Saag Thali.
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Step by Step Recipe
Mix makki ka atta, salt and vegetable oil in a bowl with your fingertips till everything is nicely combined.
Add warm water and knead a soft dough. This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.
Makki Ki Roti Recipe
- 3 cups Makki ka Atta/ Corn Meal
- 1 tsp Salt
- 2 tbsp Oil
- Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined.
- Add warm water and knead a soft dough.
- This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.
- Cover and keep the dough aside for 10-15 minutes.
- Heat a griddle.
- Take two sheets of parchment paper.
- Divide the dough in 8-10 equal parts.
- take one part of the dough and add a few more drops of water to it and knead once more for a few seconds.
- Keep the dough ball on one of the parchment paper and cover with another.
- Gently roll the dough in to a 4-5 inch disc.
- Remove the top parchment and flip the roti along with the bottom parchment on the hot griddle.
- Gently remove the parchment.
- Cook the roti from both the sides till brown spots appear.
- Hold the roti with a tong and cook it on direct flame from both the sides till nicely browned.
- Apply ghee on top.
- Serve hot with white butter, jaggery and sarson ka saag.