makki ki roti recipe | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti |
by Tarla Dalal

makki ki roti recipe | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | 14 amazing images.

makki ki roti are popular cornmeal flatbreads (rotis ) from the land of Punjab. Makki ki roti is also called as makki di roti as corn is grown to a large extent all over Northern India and thrives particularly well in Punjab. Using corn flour or makai ka atta to make Punjabi makki di roti is a very different from the classic Indian whole wheat roti.

Usually Makai ki roti is traditionally prepared in tandoor so that it gets the smoky flavor, but you can easily prepare it on tawa. makki ki roti on tawa is easy and quick to make and is also pretty healthy. All you need to do to prepare makki ki roti is knead stiff dough by combing maize flour, salt and warm water. Keep aside for sometime and divide. Further, roll into small circles cook on tava from both the sides and puff up on the flame.

Cornmeal flatbread is bit heavy on tummy so you can add ajwain if you wish to. Warm water is added to the dough and thus the rotis are pliable and easy to roll. Novice cooks can add whole wheat flour to make the rolling procedure easier.

See why we think this is a healthy makki ki roti. Maize flour is a carbohydrate rich and energy rich flour loaded with fibre. Cornmeal prevents your blood sugar from shooting up and loaded with Zinc which is necessary for the formation of insulin.

Serve hot Makai ki Roti topped with a dollop of homemade ghee or homemade white butter. Eat Punjabi makki di roti with Sarson ka Saag, and jaggery to have one of Punjab's traditional and classic combinations. Don't forget the essential Punjabi Aam ka Achaar.

Enjoy makki ki roti recipe | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | with detailed step by step recipe photos and video below.

Makki ki Roti, Punjabi Makki Di Roti Recipe

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Makki ki Roti, Punjabi Makki Di Roti Recipe recipe - How to make Makki ki Roti, Punjabi Makki Di Roti Recipe

For Makki ki Roti
2 cups maize flour (makai ka atta)
salt to taste
maize flour (makai ka atta) for rolling
butter for smearing

Method
For makki ki roti

To make makki ki roti, combine the maize flour and salt and knead into firm dough using enough warm water.
Cover and keep aside for 30 minutes.
Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling.
Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
Cook it on an open flame till it puffs up and brown spots appear on both the sides.
Repeat with the remaining dough portions to make 9 more makki ki rotis.
Smear butter on top of the makki ki roti and serve hot.

Nutrient values (Abbrv) per roti

Energy	90 cal
Protein	1.3 g
Carbohydrates	14.4 g
Fiber	1.4 g
Fat	3.2 g
Cholesterol	7.5 mg
Sodium	25.7 mg

Click here to view calories for Makki ki Roti, Punjabi Makki Di Roti Recipe

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Dough for makki ki roti

To prepare dough for makki ki roti recipe | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | in a deep bowl take maize flour. Makai ka atta or cornmeal is a coarse ground flour made out of maize and not similar to cornflour. Maize flour is gluten-free hence, the roti doesn’t hold very well together and usually breaks while rolling.
Add salt. For a variation, you can add coriander or radish to the dough.
Combine the maize flour and salt and mix well.
Knead into a firm dough using enough warm water. Many people even make add curd or oil to make Makki di roti soft.

Cover the makki ki roti | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | dough and keep aside for 30 minutes.

How to make Makki ki roti

To prepare makki ki roti recipe | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | divide the dough into 10 equal portions.
Shape the portion into round balls and keep aside.
Roll out a portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling. We have used only cornmeal and not mixed it with atta or maida so, you might face difficulty while rolling. Novice cooks can add whole wheat flour to make the rolling procedure easier. Also, place the dough ball on a plastic sheet (ziplock bag) or parchment paper and roll the Makki di roti between it. Maize flour sticks a lot and has very less gluten so do not make large roti as it could easily break and it is difficult to handle after that. Also, thin roti turns chewy and hard so prepare medium thickness makke di roti. Do not apply too much pressure while rolling or the edges will have cracks and the roti will break.
To cook Makki ki roti, heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Traditionally Makki ki roti was made on chulha or tandoor which gave a smoky flavour to the roti.

Cook it till small blisters appear on the surface.
Turn over the roti and cook for few more seconds while pressing it down using a spatula.
Cook it on an open flame till it puffs up and brown spots appear on both the sides.
Remove the Punjabi makki ki roti in a plate.
Smear homemade white butter on top of makki ki roti | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | and serve hot.