Makki Di Roti (Punjabi Corn Flour Bread)
Recipe type: Breakfast
Sarson Da Saag, Makki di Roti, bhai wah kya swad”…that reminds me of Dara Singh. Anyone having grown up in India knows exactly what I am talking about. Besides the fact that it was Dara Singh saying those famous lines, the sentence holds so very true…the abundance of flavor and nutrition packed in this meal is amazing! The blob of butter on the top completes the meal…you’ve just got to try it the Punjabi way!
- Makki Ka Atta (Corn Flour) – ½ cup
- Salt – ½ tsp
- Ajwain (Carom Seeds) – pinch
- Radish/Dikon/ Muli – 2 tbsp, grated
- Hot Water – 2 tbsp
- Ghee for pan frying
- Mix the Salt and the Ajwain to the Makki Ka Atta
- Add in the Muli with squeezing out the liquid.
- Mix well.
- Add in hot Water, 1 tbsp at a time.
- Knead so you are able to make a ball.
- Take a plastic bag/ziploc and cut it open.
- Place it on your rolling surface.
- wet the surface with water.
- Place the peda/ball and add a few more drops of water on top.
- Close and cover.
- Take a flat bottomed plate and press down gently.
- Press gently and firmly and evenly.
- Carefully remove from the plastic and place on a hot, seasoned tawa.
- Allow it to cook on the bottom.
- After a couple of minutes, put a few drops of ghee on top and flip.
- Cook the other side as well and take it off the flame and serve hot!
- Serve with Sarson Da Saag, Gur Accompaniment, some Maa Di Daal!