Makki di roti
AI-drafted · awaiting admin review
Thick, hand-patted flatbread of maize flour cooked on a griddle and topped with white butter, the winter partner of sarson da saag.
Region: PunjabOccasion: Winter meals; LohriTime: 30 minServes: 4Vegetarian
Ingredients
- 2 cups makki ka atta (maize flour)
- ½ tsp salt
- ¼ tsp carom seeds (ajwain), optional
- About 1 cup warm water
- Ghee or white butter to serve
Method
- Mix the maize flour, salt and ajwain in a wide plate.
- Add warm water little by little and knead with the heel of the palm for 4–5 minutes until the dough is soft and holds together. Knead only as much dough as you will use at once, as it dries fast.
- Take a lemon-sized ball and pat it between wet palms into a thick round about 12 cm across. You can also press it on a wet cloth or between two sheets of plastic.
- Lift carefully and place on a hot tawa. Cook on medium heat until the underside has brown spots, then turn.
- Cook the second side, pressing the edges, and finish with a little ghee on both sides.
- Serve hot with sarson da saag, white butter, jaggery and a glass of lassi.
History
Maize came to India from the Americas after the 16th century and became a main winter crop in Punjab. Maize flour has no gluten, so the roti is patted by hand rather than rolled.
Significance
Makki di roti with sarson da saag is the classic Punjabi winter meal, eaten in farm homes when mustard greens are fresh in the fields.