Makki Ki Roti - Paratha

By: Manjula Jain

Serving : 3 people

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Makki Ki Roti - Paratha

Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.

Makki Ki Roti

Ingredients

  • 2 cup Makki ka atta, corn flour
  • 1 cup potato, boiled peeled and grated
  • 1 tbsp salt
  • 1 tbsp chili flakes
  • 2 tbsp dry fenugreek leaves, kasuri methi
  • 1/8 tbsp asafetida, hing
  • ¾ cup warm water
  • 3 tbsp of ghee or clarified butter for cooking rotis

We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

Instructions

  • Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
  • Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
  • Divide the dough into 6 equal parts. Make them in smooth balls.
  • Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
  • Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
  • Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
  • After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
  • Repeat with the remaining dough, until they are all done.

Notes

Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.

Makki Ki Roti

Makki Ki Roti – Paratha

Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.
No ratings yet
Course Bread
Cuisine Indian
Servings 3 people

Ingredients
  

  • 2 cup Makki ka atta, corn flour
  • 1 cup potato, boiled peeled and grated
  • 1 tbsp salt
  • 1 tbsp chili flakes
  • 2 tbsp dry fenugreek leaves, kasuri methi
  • 1/8 tbsp asafetida, hing
  • ¾ cup warm water
  • 3 tbsp of ghee or clarified butter for cooking rotis

We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

Instructions
 

  • Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
  • Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
  • Divide the dough into 6 equal parts. Make them in smooth balls.
  • Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
  • Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
  • Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
  • After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
  • Repeat with the remaining dough, until they are all done.

Notes

Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.
Keyword Roti
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Comments

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    Saima asif
    January 13, 2017 at 10:42 am

    Your all recepies are very good and simple i like very much

      Manjula Jain
      January 16, 2017 at 9:48 pm

      Saima asif, Thank you

      Reet Chahal
      April 11, 2019 at 9:36 pm

      Your recipe is not really Punjabi makki roti, as we never add hing or potatoes. But very creative recipe!

    Asanthi
    November 19, 2016 at 4:35 am

    Thank you …i will make it..i just wonder what i do it with my corn flour..

    Khushi Jain
    November 3, 2016 at 1:36 am

    Makki ki Roti is the main dish for people residing in Rajasthan. and this is specially served with sarso ka saag

    Anita
    July 17, 2016 at 8:52 am

    Like your recipes

      Nidhi
      October 23, 2016 at 7:27 am

      I really Like your all recipes .Easy
      to make and delicious too .Thank you soo much.

        Manjula Jain
        October 23, 2016 at 12:07 pm

        Nidhi, Thank you

    Anjali
    July 5, 2016 at 5:05 am

    I like your all receipies. I am gr8 fan of your all receipies. those are simple to understand and easy to make in short time.
    Thanks

      Manjula Jain
      July 5, 2016 at 3:28 pm

      Anjali, Thank you always love to hear that

      Asha Sheth
      February 9, 2022 at 1:16 pm

      Instated of potatoes can we use roti atta? If yes then what is proportional?

    heena naz .g
    June 28, 2016 at 1:32 am

    Send chats recipees ..

      Manjula Jain
      June 28, 2016 at 3:25 pm

      Heena, check out this link on my web site https://manjulalive.wpenginepowered.com/recipes/chaat/

    jahn
    June 17, 2016 at 8:21 pm

    Must I buy corn flour in Indian grocery is cornmeal in Supermarket ok thank you Auntie

      Shahnaz
      September 25, 2016 at 7:15 am

      Yes its cornmeal..cornflour is the powdery flour for thickening sauces etc