Punjabi Style Makki Ki Roti | Makki ki Roti on Tava, Tandoor

Craving for Makki ki Roti and Sarson Ka Saag? Here is the easiest recipe of delicious Makki ki Roti!

About Makki Ki Roti

Makki ki roti is a special type of flatbread from India, especially popular in the northern region, particularly in the state of Punjab. What makes it unique is that it’s made from corn flour, which comes from grinding dried corn kernels into a fine powder.

How is it made? Well, to make Makki ki roti, you start by mixing corn flour with warm water and a tiny bit of salt. You knead this mixture into a soft dough, kind of like when you’re playing with Play-Doh. This dough is then divided into small balls and flattened into thin, round pancakes.

Now, the fun part is cooking them. You can either cook them on a flat pan (like a griddle) or in a traditional clay oven called a tandoor. When you cook them on the griddle, it’s like making pancakes, and they get a little crispy on the outside. If you use a tandoor, they get a lovely smoky flavor.

Makki ki roti has a distinct flavor. It’s a bit sweet and nutty because of the corn, and it’s also kind of crumbly. Imagine the texture of a cookie, but it’s a savory bread.

People often enjoy Makki ki roti with a special dish called sarson da saag, which is a mustard greens curry. It’s like a perfect match made in food heaven!

One more thing to know is that this bread is gluten-free, so it’s a great option for folks who can’t have gluten. Plus, it’s filled with warm memories and traditions, especially during chilly winter months or festive occasions.

Makki ki roti is a delicious, slightly sweet, and nutty flatbread made from corn flour that’s enjoyed with mustard greens curry in many parts of India, especially in Punjab. It’s not just food; it’s a taste of tradition and a whole lot of love!

Here, you will get to know about How to make Maaki ki Roti. Here is easy Makki Roti Recipe .

Makki Ki Roti on Tava (Corn Flatbread on a Griddle)

Makki ki roti is a delightful corn flatbread from India, perfect for cozy meals. Making it on a tava (griddle) is easy and rewarding. Let’s make it together!

Makki ki Roti Ingredients

Here are the ingredients that are required in making Makki Di Roti.

1. Makki Ka Atta (Corn Flour): Makki ka atta is a type of flour made from ground corn or maize. It’s a staple ingredient in many Indian and Punjabi dishes. In this recipe, it serves as the primary flour for making the roti.
2. Warm Water: Warm water is used to bind the corn flour and create a dough. Adding water gradually while kneading ensures that you achieve the right consistency for the dough.
3. Salt: A pinch of salt is added to enhance the flavor of the roti. It provides a subtle savory element that balances the natural sweetness of corn.
4. Ghee (Clarified Butter) or Oil: Ghee or oil is used for cooking the roti on the tava (griddle) or in the tandoor. It adds richness and prevents the roti from sticking to the cooking surface.

These ingredients come together to create Makki Ki Roti, a traditional Indian flatbread with a unique taste and texture. Whether you make it on a tava or in a tandoor, the result is a delightful and satisfying dish that pairs wonderfully with various curries and accompaniments.

How to make Makki ki Roti (with pictures)

Step 1: Mixing the Dough

1.First of all, take a big mixing bowl and put in 2 cups of makki ka atta (corn flour). Add a pinch of salt for flavor.

2. Now, slowly pour in warm water, just a bit at a time, and start mixing.

3. Keep adding water and kneading until your dough feels soft, like a cozy pillow. Not too sticky, not too dry.

Step 2: Shaping the Roti

4. Break your dough into small balls. You should get several of these.

5. Flatten one dough ball between your hands to make a mini-pancake shape.

6. For a neat trick, place the dough between sheets of plastic wrap or parchment paper, and gently roll it out into a thin circle. Make it as thin as you like!

Step 3: Cooking on the Tava

7. Now comes the fun part. Heat up your tava (griddle) on medium heat. No tava? A non-stick skillet works too.

8. When it’s hot, carefully place your flattened dough on it. It should sizzle a bit. If you like, add a little ghee or oil on top for that lovely aroma.

9 Let it cook for a few minutes until the bottom gets a bit firm and turns light brown. Press gently with a spatula to make it cook evenly.

10. Flip it over and cook the other side until it’s golden brown and looks delicious.

Step 4: Enjoy Your Makki Ki Roti

11.Take it off the tava and onto your plate. Top it with a generous dollop of ghee or butter if you’re feeling extra indulgent.

Makki ki roti is best enjoyed hot, right off the griddle. Pair it with some sarson da saag (mustard greens) or any curry of your choice. Yum!

Makki ki Roti on Tandoor

Step 3: Cooking in the Tandoor

6. Preheat your tandoor to a high temperature (usually around 400-500°C or 750-900°F).
7. Carefully place the flattened roti inside the hot tandoor. It should stick to the inner wall of the tandoor.
8. Cook the roti in the tandoor until it puffs up and develops a beautiful golden-brown color. This usually takes about 2-3 minutes.
9. Use long tongs or a skewer to remove the cooked makki ki roti from the tandoor. Be careful; it will be hot!

Step 4: Enjoy Your Tandoori Makki Ki Roti

10. Serve the hot tandoori makki ki roti with a generous brushing of ghee or butter on top. It’s best enjoyed fresh from the tandoor.

Serving Suggestions

1. With Sarson Da Saag (Mustard Greens Curry): Makki ki roti finds its perfect match in sarson da saag, a rich and spicy mustard greens curry. The earthy flavors of the roti beautifully complement the bold and slightly bitter taste of the saag. It’s a classic Punjabi combination that’s a must-try.

2. A Dollop of Butter or Ghee: Before serving, don’t forget to add a generous dollop of butter or ghee on top of your warm makki ki roti. This extra touch of richness takes the flavors to the next level and adds a delightful aroma.

3. Pickles and Chutneys: Accompany your makki ki roti with an array of pickles and chutneys. Mango pickle, mixed vegetable pickle, or mint-coriander chutney can add a zingy and tangy contrast to the mild sweetness of the roti.

4. Yoghurt or Raita: A side of plain yoghurt or raita (yoghurt with herbs and spices) can provide a cooling and creamy contrast to the warm and hearty makki ki roti. It also helps balance the meal’s flavors.

6. Freshly Chopped Onions and Green Chilies: For those who enjoy a bit of crunch and heat, serve finely chopped onions and green chilies alongside your roti. They add a refreshing and spicy kick to every bite.

Expert Tips

1. Feel the Dough: Making makki ki roti is an art, and it starts with the dough. When kneading, pay attention to the texture. You want it to be soft and pliable, similar to Play-Doh. If it’s too dry, it will crack, and if it’s too wet, it will stick. Finding that balance might take a few tries, but that’s okay!

2. The Patience Factor: Don’t rush the process. Let the dough rest for a bit after kneading; 10-15 minutes is good. This allows the corn flour to absorb the moisture, making it easier to work with.

3. Gentle Hands: When shaping the dough balls into rotis, use a gentle touch. Corn flour is delicate, and you want your rotis to be thin but not so thin that they tear.

4. Right Temperature: For cooking on a tava, make sure it’s at medium heat. Too hot, and your rotis might burn; too low, and they won’t cook properly. Finding the right balance is key.

5. Flip Carefully: When flipping the roti on the tava, be cautious. Use a spatula or your fingers (if you’re feeling confident) to avoid tearing. The goal is to get that beautiful golden-brown color on both sides.

6. Tandoor Wisdom: If you’re attempting the tandoor method, remember that tandoors are very hot! Use long tongs or a skewer to place and retrieve the roti. Safety first!

7. Serve Hot: Makki ki roti is at its best when served piping hot. So, have your curry or saag ready to go before you start cooking the rotis.

8. Ghee, the Magic Touch: Brushing your roti with ghee or butter before serving elevates the flavor and adds that extra touch of indulgence.

Health Benefits of Makki ki Roti

1. Dietary Fiber: Supports digestion and bowel regularity.
2. Gluten-Free: Safe for gluten-sensitive individuals.
3. Low in Fat: Aids in balanced fat intake.
4. Energy Source: Provides quick and sustained energy.
5. Nutrient Content: Contains small amounts of iron, potassium, and calcium.
6. Satiety: Helps control appetite and prevent overeating.
7. Versatile Pairing: Pairs well with nutrient-rich vegetable dishes.

Makki ki Roti Variations

1. Naan: Naan is a soft, leavened flatbread made from all-purpose flour (maida), yogurt, and sometimes a bit of yeast. It’s usually baked in a tandoor (clay oven) or on a stovetop. Naan is thicker and softer than chapati and often brushed with ghee or butter.
2. Tandoori Roti: Similar to naan, tandoori roti is made from whole wheat flour but is typically cooked in a tandoor. It has a slight smoky flavor and a crisp texture.
3. Missi Roti: It is made from a mixture of whole wheat flour and gram flour (besan). It’s flavored with spices like cumin and coriander and often includes chopped greens like fenugreek leaves (methi) or spinach. Missi Roti pan-fried to a golden brown.
4. Mooli Paratha: Mooli paratha is stuffed with grated radish and spices. It’s a flavorful and nutritious variation of paratha.

Nutritional Facts

Nutritional Information for One Makki Ki Roti (Approximate Values)

Note:

• The actual nutritional values may vary based on the size of the roti and the specific ingredients used.
• The values provided are approximate and can change based on factors like the amount of ghee or oil used for cooking.

Makki ki roti is relatively low in calories and contains essential nutrients like carbohydrates, dietary fiber, and a small amount of protein. It’s also naturally gluten-free because it’s made from corn flour. However, the addition of ghee or butter for cooking can increase the fat content.

Frequently Asked Questions

Makki Ki Roti Recipe

Makki ki roti is a traditional Indian flatbread made from corn flour, specifically maize or cornmeal. It's a popular dish in North India, particularly in Punjab, and is often enjoyed during the winter months.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Ingredients

  

• 2 cups makki ka atta corn flour
• Warm water as needed
• Salt to taste
• Ghee clarified butter or oil (for cooking)

Instructions

 

Step 1: Mixing the Dough

• Take a big mixing bowl and put in 2 cups of makki ka atta (corn flour). Add a pinch of salt for flavor.
  
• Now, slowly pour in warm water, just a bit at a time, and start mixing.
  
• Keep adding water and kneading until your dough feels soft, like a cozy pillow. Not too sticky, not too dry.
  

Step 2: Shaping the Roti

• Break your dough into small balls, about as big as a lemon. You should get several of these.
  
• Flatten one dough ball between your hands to make a mini-pancake shape.
• For a neat trick, place the dough between sheets of plastic wrap or parchment paper, and gently roll it out into a thin circle. Make it as thin as you like!
  

Step 3: Cooking on the Tava

• Now comes the fun part. Heat up your tava (griddle) on medium heat. No tava? A non-stick skillet works too.
• When it’s hot, carefully place your flattened dough on it. It should sizzle a bit. If you like, add a little ghee or oil on top for that lovely aroma.
• Let it cook for a few minutes until the bottom gets a bit firm and turns light brown. Press gently with a spatula to make it cook evenly.
  
• Flip it over and cook the other side until it’s golden brown and looks delicious.
  

Step 4: Enjoy Your Makki Ki Roti

• Take it off the tava and onto your plate. Top it with a generous dollop of ghee or butter if you’re feeling extra indulgent.
  

Keyword Makki Di Roti