Makki ki Roti recipe is a classic Punjabi corn meal flat bread that is spiced with green chilies and ginger. It is most often served along with Sarson Ka Saag that is a north Indian preparation of mustard leaves. The Makki Ki Roti and Sarson Ka Saag combination is very commonly made during the winters when there is a abundant growth of the mustard leaves.
Ingredients to make Makki Ki Roti
1 1/2 cups of cornmeal (makki ka atta)
1/4 cup Whole wheat flour
1 green chili chopped
1 teaspoon grated ginger
salt to taste
ghee or butter for cooking
Combine all the ingredients except the ghee/butter in a mixing bowl. Add a little water at a time and make a soft dough. Drizzle a little oil over the kneaded dough and knead for a few more minutes until the dough is smooth.
Divide the dough into 10 portions of lemon ball size and keep aside, covered with a wet muslin cloth.
Preheat an iron skillet; place a wet muslin cloth on the working surface; wet the palms of your hands and place a dough portion on the wet cloth and pat it with your fingers to make a flat circle. You can also use a rolling pin to roll it out to approximately 3 inches in diameter.
This is a wonderful and spicy dish. Please try at home and share this post with your friends and family also!!!