Punjabi Makke Ki Roti

Hot cocoa, steaming cup of tea or a glass of mulled wine- oh yeah winter waves are in full swing- c’mon its December what else were you expecting?? This is the first time when we will be witnessing Christmas here in the UK, because like every year we are not going to India in December. I cannot tell you all how excited I am to visit Christmas markets, winter wonderland and do some shopping. If you want to see the colourful, snowy and festive Christmas pics from London do follow me on instagram- I have a happy world out there for you :)

Anyways, coming to the food topic, I am totally enjoying winter food be it winter must have gond ke ladoos, fresh green chilli pickle., boozy pasta in red wine sauce, piping hot pizza tarts or comforting roasted chilli tomato soup. Like how you find everyone selling mulled wine during the colder days in London, the same way you get Makke Ki Roti everywhere in India when winters are at its peak. Okay, I understand its north Indian (Punjab) specialty but every household loves this rotis and they are cooked in every Indian home.

Makke di roti in literal English translation means bread made with corn. These are flat breads and are usually enjoyed with any spicy side curry, pickle and chopped onions. Sarso da saag (mustard leaves curry) and makke ki roti is the match made in heaven and the world’s best combination but you wont regret pairing these rotis with anything-yes anything. Nibble it up with sukha kala channa, lehsuni daal tadka, paneer butter massala-oh anything.

Corn meal or maize flour is mixed with little wheat flour and warm water to knead soft dough. With palms these rotis are rolled out and then roasted on tava- ah that earthy smell is out of this world. Remember it is bit heavy on stomach so I add carom seeds (ajwain) to help digestion. Finally serve with dollop of white butter or ghee to give perfect climax.

Ingredients:

2 cups maize flour/corn meal/makki ka atta

½ cup warm water

5 tablespoons whole wheat flour

½ teaspoon carom seeds/ajwain

Ghee for frying

Salt

1 tablespoon of white butter for serving (optional)

Method:

In a mixing bowl, mix all the dry ingredients together.

Add little water at a time and knead soft dough. Let the dough rest for 10 minutes.

After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like pattie and dust dry wheat flour over it. Roll out the paratha.

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.

Spread 1/4 tsp ghee around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls.

Notes:

Maize flour of corn meal is easily available in any Indian grocery store. I use this organic one

Remember it takes lot of practice to make these rotis, so be patient. If needed add more whole wheat flour for binding.

You also use oil to roast the rotis. For more healthy option, you can omit the use oil, simply use a napkin to roast the paratha.

Serving suggestions:

Serve hot with any Indian side dish, chopped onions, green chilli and pickle.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.