Makki Ki Roti by DK on Feb 20, 2010
Some people are great when working individually, while few others simply get fantastic results when in a team. Similarly few recipes are amazing all on their own, while the beauty of few others comes out when complimented by a fellow recipe. In this category falls these famous Indian Makki Ki Roti. Yes, you got it right. Nothing beats out the combo of Makki Ki Roti and Sarson Ka Sag. Makki in Punjabi stands for Maize and roti is Indian flatbread. These are prevalent during the North Indian winters. If you are an expert in making Corn Tortillas, then you have it easy while making this too. This is a unleavened bread and the lack of gluten makes it hard to roll out and make it like a traditional roti.
The traditional way of making it would be make balls of the dough, flatten and shaped using the palms of both the hands, where there is a to and fro transfer of the dough between the palms. Thus flattened, it is dropped on a hot Tawa (griddle). It is near impossible to roll this out using a rolling pin. Check out this video to see it in action.
But no cause for panic if you find that method hard. Another comparatively easier method is on its way below :) And if you want to make it even more easier get a Tortilla press! You can dish out not only the Mexican Corn tortillas but can also enjoy some Indian cornmeal pancakes too :)
These Makki Di Roti are usually made plain with the Maize flour, salt and most importantly Ghee. It tends to be little bland although complimenting the Saag. You can make it more tasty by adding grated Radish, onions, cilantro etc. Don't skip out on the ghee or the butter ;) Keep your dieting for some other time since this dish needs it for that classic touch. These warm Maize Pancakes topped with butter (which melts in the heat like the first pic), a warm bowl of Sarson Ka Saag and a large glass of buttermilk is a picture perfect Punjabi meal. Of course few pieces of butter additionally by the side does not hurt either ;)
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Around 12-15 rotis depending on the size and thickness
Ingredients
- 3 cups Maize * (available in Indian stores by name of Makki Atta)
- 1-2 green chillies, sliced thinly (or as per taste)
- salt to taste
- Hot water to knead the dough
- Few sprigs of chopped cilantro/Coriander leaves **
Tips
* Use a combination of fine cornmeal and coarse cornmeal/cornflour, the one used to make polenta if you cannot find Makki Ka Atta - info courtesy here
** You can use grated radish instead of cilantro. Make sure you squeeze out excess water from the radish since it will turn the dough into a soggy mess!
** Adding very finely chopped onion/scallions instead of radish also make excellent rotis
Method
1.
Mix the all the dry ingredients together.
2.
Make a hole in the middle and pour hot boiling water to it. Mix it lightly with a spatula (you dont want to burn your hand). Let it sit for few minutes or until you can handle the dough. Why hot water? Well, a friend once informed me that this helps the flour to settle well and also makes it easier to flatten it without getting the edges all frazzled looking. I am not sure but I think I used about 1/2 -3/4 cup of water. Make sure you add carefully. You want a thick smooth dough which is not too tight or soggy. You should be able to shape the dough into a ball without it sticking all over your palm.
3.
Knead it well until smooth.
4.
Divide the dough into small balls. Place it on a lightly greased zip lock bag or any plastic sheet you have on hand.
5.
Flatten it slightly with your palm
6.
Now place another plastic sheet on top of the flattened dough and slowly pat it down to flatten it further.
7.
I usually flatten it to a size which fits my palm. I do that to make it easier on me to transfer this to a tawa.
8.
Remove the top plastic sheet. Now very slowly transfer the pancake on to your palm. Be careful since the dough can break easily at this point. Thats why the one fitting in your hands will make this process easier. The plastic sheet will peel away easily since you have greased it.
9.
Now drop this on to a hot (med-high heat) pan. Drizzle some ghee all around it.
10.
Turn it on the other side after about 3-4 minutes of cooking or when you see it turn a deeper shade of yellow and brown red spots.
Serve hot topped with some butter. And oh yes, don't forget the saag!
Filed Under these categories
- 287 Course
- 366 Cuisine
- 447 Gluten Free
- 180 Indian Recipes
- 6 Lohri Recipes
- 13 Roti
- 247 Under 15 min
- 73 Under 15 minutes - Main Course
Ideal Accompaniments
OPOS Palak Paneer (Saag Paneer) By DK on May 1, 2020
Related Posts
Panchratna Dal with Radish Greens By DK on Jan 31, 2014
Malaysian Roti Canai By DK on Nov 12, 2009
Watermelon Radish Raita (Yogurt sauce) By DK on Mar 20, 2012
Mooli Ka Paratha (Radish Flatbread) By DK on Dec 10, 2012
French Bread By DK on Jan 13, 2009
Desi Ghee (Indian Clarified Butter) By DK on Sep 8, 2018
Leave a Reply
I love to hear from you! I read each and every comment, and will get
back as soon as I am able to.
2 Member Reviews
By Sudha on Jan 13, 2012
I made this yesterday. Didn't have Cilantro, inspite of that turned out very good. thank you.
By Maahi on Dec 12, 2010
I made this today and recorded my video too.
I used Methi leaves (Fenugreek seeds) instead of coriander leaves as told in this recipe. I love methi and wanted to have its flavor in the Chapatis.
Here is my video if you are interested in my watching my trial:
http://inhouserecipes.com/Blogs/post/2010/12/12/How-to-make-Makki-ki-Roti-Video.aspx
37 Comments
By Nila on Jan 7, 2016
Can I make daugh in the night and make roti next day. I am not well at the moment and not at all good with computers but just abt. Get by
Thanks for sharing this beautiful recipe. Nila
By I am England: How My Pakistani Heritage Influences my English Experience | Western Union Blog on Feb 25, 2015
[…] he prepared a traditional Pakistani meal of Makai di roti and we even were able to Skype my mother and two sisters! I soon began to realize that I don’t […]
By 13th January | Around the World with the Kids on Jan 7, 2015
[…] Lohri is a Punjabi celebration of the winter solstice, despite being on 13 January, and everyone dances round a bonfire (try banghra or gidda) and eats sarson de saag and makki ki roti. […]
By 8 things to do with a massive bag of corn meal | gluten free b on May 13, 2014
[...] are quick to make and great to keep in the freezer for dipping in hummus or mopping up curry. This Indian recipe uses corn meal and contains a top tip – buy a tortilla press! These fairly inexpensive bits of kit are [...]
By Rupa Joshi on Mar 27, 2014
Can we use yellow corn flour??
I got makai flour from the local indian grocery store. I think there is a huge variety of corn based flours and not all are suited to make this roti. The closest would be Masa harina flour that they use to make Mexican Corn Tortillas. I personally am not sure about the rest. --DK
By Rupa Joshi on Mar 26, 2014
Hi DK...this looks yummy.... is it yellow corn flour which we get here in indian stores in Usa??
By Shilpa on Mar 12, 2014
Hi Dear, just wanted to clarify can the Makhi roti ever turn into a raised ball when cooking just like a chappati? What I make does not rise!!! :(
By 13th January | Around the World with the Kids on Jan 29, 2014
[...] 13 January, and everyone dances round a bonfire (try banghra or gidda) and eats sarson de saag and makki ki roti. A bihu [...]
By jasleen on Nov 25, 2013
i made them today..superb idea to make them... thnkew :-)
By Events around the world in January « MaWannaBeAHippie on Jan 12, 2013
[...] 13 January, and everyone dances round a bonfire (try banghra or gidda) and eats sarson de saag and makki ki roti. In Assam they celebrate Bihu, when all the men go out into the field and build a house out of hay [...]
By Reeta on Oct 15, 2012
Hello DK, I made this makki ki roti with Sarson ka Saag and my whole family loved it specially my hubby. Thanks for sharing and showing easy steps. I used to think cooking Makki roti and saag is very difficult but your step by step instruction made it so easy I can't wait to cook again. Thank you very much DK.
I am so glad to hear that Reeta :) Thank you so much for the feedback. --DK
By Vedant on Sep 13, 2012
Makki di rotti with sarson ka sag is a standard meal in Punjab in winter, because that is when you get sarson ka sag. We don't get sarson ka sag anytime in south india. My daughter had that craving to eat it during her pregnancy. I hit upon the idea of making palak ka sag just the way sarson ka sag is made and gave it with makki ki rotti. She enjoyed it and wanted to know how i managed to get sarson ka sag?
By manisha on Aug 22, 2012
DK..i have been using masa harina flour available everwhere in usa..comes out very tasty...i add ginger, green chillies, fresh fenugreek, cilantro, and onion...try it..i m sure u would love it
By aarti on Aug 22, 2012
nice
By Gayathri on Mar 7, 2012
love ur recipes dk....i tried your idli recipee..and now going to try this....you make the recipes so simple and easy to understand.... :)
By An Indian Dish for Every Occasion | Indian Cooking Lessons on Feb 12, 2012
[...] Dishes for Baisakhi Celebrations: Chole Bhature, Coconut Ladoo, Makki Ki Roti, Pindi Chana, Poori, Sarsoon Ka Saag, and Til ke [...]
By joyti on Jan 21, 2012
:roll: :roll: :roll: :roll: :arrow: :idea:
By raga on Dec 6, 2011
i have a tip for making makki ki roti...we all know it keeps breaking n it takes a while to master at it...the easier way to do is like we do akki rotti...directly on the pan and use the palm and not the fingers and make it thin at the centre and thicker at the edges....
By gracelin on May 14, 2011
wow just nw made this ..love it ..thanks 4 ur posts
By Maahi on Dec 11, 2010
Wow..the makki ki roti looks delicious. I simply love the photographs you take.
And the coriander addition to the roti sounds good.
I am definitely going to try this.
By anupama aneja on Mar 11, 2010
wow! my hubby luvs it...but i was luking 4 a right technique 2 make it...thnx dear....will try it now...i just luv all d recepies posted by u!
By Vidya on Feb 23, 2010
saw the mail and thankyou for the lovely receipe .now no confusion (whether to use cold or hot water for mixing)wil try it and let u know the resuts.wishing u "HAPPY HOLI"
By Lisa on Feb 23, 2010
Wonderful. I got a tortilla press for Christmas and haven't had a chance to use it yet. A must try. Bookmarked!
By AshaLAtha R K Prasad on Feb 21, 2010
Yummy pics of makki di roti.... uske saath sarson da saag..... Wah! Kya kehne..... Jhee Khush kar di... Tusi....
Ash....
(http://asha-oceanichope.blogspot.com/)
By Nancy on Feb 21, 2010
I am very excited about making these! I grow mustard greens and now I have a new use for them in the saag you posted last week and now these amazing corn roti. Much of your lovely Indian food is being made and enjoyed in northern Ontario! I can't thank you enough for all of these fantastic recipes! I have loved Indian food, and the people, for many years and started making it 40 years ago. You are expanding my horizons and I am grateful for that.
By Jagruti on Feb 21, 2010
Hi
Lovely step by step pics of makki di roti..looks so tasty and inviting!!
By Smitha on Feb 20, 2010
Hi, First time here too....I love makki ki roti...they look absolutely delicious...I should try making them sometime...
Smitha
By Latha on Feb 20, 2010
First time here. Lovely blog. Makki roti looks delicious.
Thanks Latha :) --DK
By Vaishali Sharma on Feb 20, 2010
Looks awesome!! Love Makki Di Roti.
By Priya on Feb 20, 2010
ROti looks excellent, never tried at home...will go around for the makki atta here..
By Madhu on Feb 20, 2010
Love rustic rotis like this one. Nice step by step presentation.Is Mexican Maza herina same as makki flour..?For me its very hard to get indian grocery here, so i can try with mexican flour..
This is quite an interesting question esp. since I have been trying to read up on the confusion caused my all the by products of Corn. At least from my knowledge, I dont think Masa Harina is exactly the same as Makkai Ka Atta. Corn flour (Maize) is what in India we call as Makki Ka Atta. A coarse textured Corn flour is in turn referred to as Cornmeal. And a cornmeal which has been treated with something called "lye" is referred to as Masa Harina!!!!! Though you can use it to make our Makki Ki roti, you would technically be making Corn Tortillas ;) ....-DK
By Alka on Feb 20, 2010
There you go...Now I feel like kicking myself for not giving in the temptation to add onion, chillies etc.As I already told you about my failure while making delicious makkey di roti,,it was anything but tasty, with just salt and ghee.Next time maybe I will add onions, chillies, coriander and some fresh garlic stems and bulbs to it.It might not taste authentic but I m surely gonna love it that way ;-)
My MIL use the Plastic sheet method, but me and my mom make such flatbreads of various flour by direct pressing the dough on hot griddle.The shape surely isn't perfect , but it surprisingly gives nice rustic flavor.
yeah, I guess I should try method too! Next time I will. As for the authentic,as I said, as long as you make a cartload of saag, we can very well make plain makki ki roti!!;) Its too bland otherwise! Even this simple hint of some cilantro helped! But I am going to go wild with stuffing! ;) --DK
By soumya on Feb 20, 2010
WAW!nice...hey DK how do manage to post one recipe every day?I really appreciate your work.I always look fwd for ur post.
Not everyday, just try to post every other day ;) But then these are reader requests..have already kept them waiting for a long while now, so trying to finish off recipes for them :) --DK
By Maninas on Feb 20, 2010
They look lovely. I tried making corn tortillas, but they kept falling apart. Thanks for the good rolling tip!
By expression on Feb 20, 2010
Liked your recipe.Nice twist of adding green chili and cilantro.I make it just plane with sarso ka sag.Check my website.Next time I am going to try with chili and cilantro.Thanks for sharing.
By Deepa G Joshi on Feb 20, 2010
hey great and simple step by step presentation..love the clicks too..why dont you send this to Pari'combo event..
By Bon Appetit Wednesday! Sarson Da Saag for the Lohri Festival | AntiquityNOW on Jan 20, 2016