Makki di Roti

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z  FLATBREADS AND MORE – INDIAN FLATBREADS

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Day 13 means we’re half way through. So far so good. When I decided to take part in the Mega BM, I had jotted down M for Makki di Roti first, whether I was going to do the International or Indian Flatbreads. So M is was pretty easy for me. Keeping in mind that I wanted to try how to make makki di roti, I’d bought the yellow cornmeal from India during my last trip. All this time the flour was sitting snugly in the fridge. Finally, it was time to bring out the golden flour.

We have a large Sikh and Punjabi community here in Kenya. I asked my friend how she makes makki di roti as the yellow cornmeal is not readily available in Mombasa. We get the coarse whit one as that’s used to make the Kenyan staple food Ugali. Once I tried that and the rotis came out really back. I asked her why mine came out so back and she asked me whether I had cooked the cornmeal. No was the obvious answer and she told me that they cook the dough before patting it into a roti.

I thought it would be easier to buy the yellow cornmeal than use the white coarse maizemeal. Glad I did as the makki di roti turned out soft and we enjoyed it with saag paneer. Usually the soft dough is patted into shape using the heels of the palms, but I just can’t do that. Some leave the dough soft enough to pat it into shape or its rolled in between 2 greased plastic sheets or cling film. I used a plastic sheet to roll the rotis out.

I’m so glad that I finally managed to make makki di roti, hubby was so happy and thoroughly enjoyed the meal. The flour should be fine and not coarse at all. If you find that it is coarse just grind it a bit in the food processor.

Another gluten free flatbread and be aware that cornmeal or maize flour is not the same as corn flour. Corn flour or corn starch usually refers to the white fine powdery flour that is usually used as a thickener for soups, stews, gravies etc. You cannot replace cornstarch or cornflour for the cornmeal. Though both are made from maize, they are used differently.

Makki di roti is a popular Punjabi flatbread usually served with saag (a pureed mixture of greens) or any other curry. Serve it with a dollop of butter or ghee. Make the flatbread plain or add chopped fresh coriander, fenugreek or grated radish with a bit of finely chopped radish green leaves.

MAKKI DI ROTI

Makes 6

1½ cups yellow fine cornmeal

1 cup warm water (you may need to add a few more tablespoons)

3 tsp oil

¼ tsp salt

¼ tsp turmeric powder (optional)

½ tsp carom seeds (ajmo, ajwain)

2-3 tbsp finely chopped fresh fenugreek (methi)

extra oil for greasing

butte or ghee to smear on top

1. Mix flour with salt, turmeric powder and carom seeds.
2. Add oil and rub into the flour.
3. Add chopped fenugreek or coriander or grated radish and mix well.
4. Add water and knead a soft pliable dough.
5. Take a small piece of the dough and roll into a ball.
6. Press it between your palms. If the cracks at the edges are too large then add little water to the dough. Add one tablespoon at a time.
7. Divide the dough into six equal parts.
8. Roll each part into a ball.
9. Heat a tawa or frying pan over medium heat.
10. Take a plastic sheet and rub little oil over it.
11. Flatten one ball in between your palms and place it on the greased plastic sheet.
12. Pat very little oil over the dough.
13. Cover with another plastic sheet and gently roll it in a round shape with a diameter of about 5-6 inches in diameter.
14. Lift the top layer of sheet.
15. Pick up other sheet with the makki dough rolled out.
16. Grease your hand lightly.
17. Flip the roti over on the greased palm (hand withe fingers spread out).
18. Put the roti on the hot tawa.
19. Let it cook for 2-3 minutes and then carefully flip it over.
20. Let the other side roast for 1-2 minutes. Brown spots should appear on both sides.
21. Transfer the roti to the open flame and roast till it tries to puff up.
22. If you can’t do step 21,then gently press the roti with a clean kitchen towel.
23. Smear the roti with some butter or ghee.
24. Serve hot makki di roti with sarson da saag or your favorite curry.

 

Tips:

• The dough should not be too hard otherwise the rotis will turn out chewy.
• Roll the rotis to the size that you’re comfortable with. It should be the same size as your hand to make it easier to flip it onto the pan.
• Can make plain makki di roti i.e. just add salt and ajwain with oil.

 

A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962

 

You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

C for Chousela

D for Dalpuri

E for Ekadashi Thalipeeth

F for Fungawela Mag na Paratha/Sprouted Bean Parathas

G for Gulachi Poli

H for Hyderabadi Halwe ki puri

I for Indori Masala Roti

J for Juar Jo Dhodho

K for Kulcha

L for Luchi

 

Check out what other Blogging Marathoners have made:

Sending this recipe to the following event: