With winter comes fresh produce and that’s one of the main reasons why I love winter season quite a lot. It is impossible to miss fresh green peas or sarson/mustard leaves on the streets. I have already shelled and froze a big bag of fresh green peas/matar, that should last for a few months. The next in line mandatory thing is Makki Ki Roti and Sarson Ka Saag. This Punjabi specialty can be made only during winters. Before the cold breeze and the chill in the air slowly slips out, let me share the special recipes I made a while back.
Few years ago, my interest was piqued when I heard about Makki Ki Roti from an office friend. Neither had I tasted it nor my friend knew the recipe. I remember walking into a supermarket and getting a pack of some maize flour. The rotis did not turn out good and that’s it, they gave me such a hard time that I didn’t want to attempt them ever again. Last month, the husband got home a big bunch of Sarson/mustard greens and obviously I had to make Punjabi Makki Ki Roti recipe to go with it. Luckily I had a few tricks up my sleeves, thanks to the internet and the rotis turned out so good! Check out other Punjabi recipes too!
How to make Makki Ki Roti | Punjabi Makki Di Roti
📖 Recipe
Detailed step-wise picture recipe of making Makki Ki Roti | Punjabi Makki Di Roti
In a mixing bowl add maize flour, salt and ajwain. Mix well.
Add hot water little by little, mix it with a spoon.
When the mixture begins to come together and the flour is warm enough to handle, knead it using your hand.
The dough should be soft and smooth. Let it rest for 5-7 mins.
Make medium sized balls from the dough and roll them smooth between your hands.
To roll the dough, place it in between two parchment sheets and roll it thin. Alternatively, pat it using your fingers until it is neither too thin nor thick.
Meanwhile heat a pan and invert the parchment paper onto it.
Cook until golden brown spots appear on both sides. Drizzle oil/butter around the edges. Repeat this with rest of the dough.
Serve hot with Sarson Ka Saag, with extra dollop of homemade white butter.
Recipe Notes
To knead and to easily handle the dough, use hot water. This makes the dough easily pliable. Cook slowly on both sides to get multiple layers and ensure that the roti is cooked. The maize flour has to be fresh and neither too fine nor too coarse – specific for making makki ki roti.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
