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.
- 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.
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.
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.
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Saima asif
January 13, 2017 at 10:42 amYour all recepies are very good and simple i like very much
Manjula Jain
January 16, 2017 at 9:48 pmSaima asif, Thank you
Reet Chahal
April 11, 2019 at 9:36 pmYour 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 amThank you …i will make it..i just wonder what i do it with my corn flour..
Khushi Jain
November 3, 2016 at 1:36 amMakki 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 amLike your recipes
Nidhi
October 23, 2016 at 7:27 amI really Like your all recipes .Easy
to make and delicious too .Thank you soo much.
Manjula Jain
October 23, 2016 at 12:07 pmNidhi, Thank you
Anjali
July 5, 2016 at 5:05 amI 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 pmAnjali, Thank you always love to hear that
Asha Sheth
February 9, 2022 at 1:16 pmInstated of potatoes can we use roti atta? If yes then what is proportional?
heena naz .g
June 28, 2016 at 1:32 amSend chats recipees ..
Manjula Jain
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jahn
June 17, 2016 at 8:21 pmMust I buy corn flour in Indian grocery is cornmeal in Supermarket ok thank you Auntie
Shahnaz
September 25, 2016 at 7:15 amYes its cornmeal..cornflour is the powdery flour for thickening sauces etc