How to make Makki di Roti - SK Khazana -

Punjabis favourite meal during the winters – hot makki di rotis with sarson da saag

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cornmeal (makai ka atta), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Breads

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Makki di Roti - SK Khazana

Makki di Roti - SK Khazana Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Makki di Roti - SK Khazana Recipe

  • Cornmeal (makai ka atta) 1 1/2 cups

  • Whole wheat flour (atta) 2 tablespoons

  • Salt to taste

  • Ghee 1 tablespo for basting

  • Oil for greasing

Method

Step 1

Mix together cornmeal, wheat flour, salt and 1 tablespoon ghee in a bowl. Add warm water as required, little by little, and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.

Step 2

Divide the dough into equal ball.

Step 3

Grease a polythene sheet with some oil, place a ball on one side and fold the other side over and pat into thick rotis.

Step 4

Heat a non-stick tawa. Place the roti on it and cook, flip, baste with a little ghee, flip again and baste with a little ghee and cook till evenly done on both sides.

Step 5

Make more rotis in the same way.

Step 6

Place each rotis on serving plates, put a blob of butter over them and serve hot with bowl full of sarson da saag.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.