Makki Ki Roti basically means bread of corn in Punjabi language. It is a very healthy way of eating the staples, especially when matched with the green leafy vegetables. If you can’t find maize flour, use wholemeal or atta flour instead. And best way to eat makki ki roti is to slather it with ghee, particularly Thirumala ghee!
Preparation time: 15 minutes
Cooking time: 20 minutes
500 g maize flour from Indian shops (also known as makki flour)
30 g (2 tablespoons) coriander leaves, chopped
1 teaspoon salt
350 ml – 400 ml hot water
1 teaspoon Thirumala Ghee
More Thirumala Ghee for topping
- Place flour, coriander leaves and salt in a bowl.
- Add enough hot water to the flour and using a wooden spoon, combine the flour with the water.
- When it is cool enough to handle with your hands, knead till you get a soft dough. Divide dough into 6 balls.
- Place a plastic sheet on a rolling board. Place a dough ball and roll out into a round flat disc.
- Heat a flat frying pan and cook the roti on both sides till browned lightly.
- Serve with Thirumala Ghee brushed on it with Sarson Ka Saag on the side.
SARSON KA SAAG
500 g mustard leaves
500 g pointed spinach leaves
500 gm baby spinach leaves
250 ml water
½ teaspoon salt
120 g maize flour or Bengal gram flour
2 green chillies, sliced
25 g ginger, minced
100 g Thirumala Ghee
2 onions, chopped
6 cloves garlic, sliced
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
More Thirumala Ghee
25 g julienned ginger
- Place the three types of chopped leafy vegetables in a pan with water and salt and cook it till it withers.
- Turn off heat. Drain the cooked leaves and keep aside. Keep the cooking liquid too.
- Mash the cooked vegetables coarsely and combine with the flour.
- Place the reserved cooking liquid and bring to boil.
- Add in the green chillies and ginger and cook till it thickens.
- Heat Thirumala Ghee and fry the chopped onion and garlic until aromatic.
- Stir in the chilli powder, garam masala powder and coriander powder and sauté briefly.
- Add in the boiled vegetables and combine well.
- Serve with more Thirumala Ghee and julienned ghee.