Hi friends good afternoon ,
Here in my village the winter season has started and in this season here this dish is very famous.
It is healthy as well giving heat to body.
I am sharing recipe with all of you.
Makke ki roti Sarson ka saag...
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2 servings (6 roti)
1½ cups Makai Atta (maize flour/corn meal/corn flour (yellow one))
2 tablespoons finely chopped Coriander Leaves or grated Radish
1 teaspoon Carom Seeds (ajwain)
Warm Water as needed to bind the dough
Salt to taste
Oil or Ghee, for shallow frying
Note: Makai Atta (makki ka aata or corn flour) is made by grounding corn kernels into fine powder and it has yellow color. Do not use the corn meal which has a grainy texture like semolina. Also, do not use white corn flour which is similar to starch and generally used for thickening the soup and gravy.
Procedure...
Sieve the maize flour in a large bowl.
Add finely chopped coriander leaves, carom seeds, and salt. Add warm water little by little and knead a little stiff and smooth dough (like paratha dough).
Divide it into 6 equal portions. Wet your palms with few drops of water and make round shaped balls from each portion. Take a plastic ziplock bag and cut it from two sides. Place the bag over a rolling board and put one ball over it. Simultaneously, start heating the tawa over medium flame.
Press the dough ball a little with your palms and flatten it. Cover it with a side of the plastic bag and gently roll it out into medium thick round shaped roti.
Remove plastic from the upper side and gently transfer the rolled roti over your palm by turning it upside down as shown in the photo.
Now easily remove the plastic from the top as if you are peeling it.
Place the rolled roti over heated tawa and cook it for a minute.
Flip it with a spatula and spread few drops of oil over it.
Again, flip it after about a minute and spread oil over upper side. Flip and cook until light brown spots appear on both sides.
Transfer it to a plate and spread butter over it. Serve it immediately with sarson da saag. Makki di roti turns chewy once it cools down, so serve it hot.
Tips and Variations:
Add shredded radish and chopped green chilli while kneading the dough for variation.
Be gentle while taking the roti over your palm as it may tear.
Do not make the large roti as the rolled dough could easily break and it is difficult to handle after that.
Use ghee to roast the roti to get authentic flavor.
Taste: Light crispy
Serving Ideas: Serve makki ki roti with sarson ka saag or saag paneer and a glass of lassi in dinner. It can also be served with tea in the breakfast.
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