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“Sarson Da Saag, Makki di Roti, bhai wah kya swad”…that reminds me of Dara Singh. Anyone having grown up in India knows exactly what I am talking about. Besides the fact that it was Dara Singh saying those famous lines, the sentence holds so very true…the abundance of flavor and nutrition packed in this meal is amazing! The blob of butter on the top completes the meal…you’ve just got to try it the Punjabi way!
Prep Time: 10 min
Cook Time: 3-4 min each roti
Makes: 4 Rotis
Ingredients:
Makki Ka Atta (Corn Flour) – 1/2 cup
Salt – 1/2 tsp
Ajwain (Carom Seeds) – pinch
Radish/Dikon/ Muli – 2 tbsp, grated
Hot Water – 2 tbsp
Ghee for pan frying
Method:
1. Mix the Salt and the Ajwain to the Makki Ka Atta
2. Add in the Muli with squeezing out the liquid.
3. Mix well.
4. Add in hot Water, 1 tbsp at a time.
5. Knead so you are able to make a ball.
6. Take a plastic bag/ziploc and cut it open.
7. Place it on your rolling surface.
8. wet the surface with water.
9. Place the peda/ball and add a few more drops of water on top.
10. Close and cover.
11. Take a flat bottomed plate and press down gently.
12. Press gently and firmly and evenly.
13. Carefully remove from the plastic and place on a hot, seasoned tawa.
14. Allow it to cook on the bottom.
15. After a couple of minutes, put a few drops of ghee on top and flip.
16. Cook the other side as well and take it off the flame and serve hot!
17. Serve with Sarson Da Saag, Gur Accompaniment, some Maa Di Daal!
Links:
Sarson Ka Saag
Jaggery, Peanuts & Ghee Mix
Maa Ki Daal
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April 14th, 2010 at 8:15 pm
Hi Hetal and Anuja
Was feeling bad about not getting mustard leaves in Germany. But we have Maize flour (the soft variety – yellowish). In fact I have not seen the white coloured corn flour that you’ll generally use for other recipes.
Anyways I think I can make this roti and have it with one of your chicken curry ….. if I get an answer to this doubt of mine .. that can I apply Oil instead of water on the ziploc so that the dough does not become watery and sticky ???
Also can you show the recipe for Gajar ka achar you mentioned here … your thali is looking yummmmm …..
[Reply]
April 14th, 2010 at 8:38 pm
Thanks for sharing this. I would love to try it out! Looks yummy
[Reply]
April 15th, 2010 at 12:17 am
Thanks guys!this recipe will b a great help for sure,I am myself a punjabi but never laid hands on trying it(difficult flattening it with hands),but now i will try it for sure! I remember the dara singh advt. u mentioned above.I was waiting for this recipe for a long time!
Thanks,to both of you.
BTW u guys are wearing nice kurtis,where do you get such stuff here in US.I wish to buy some kurtis for summer plz do tell.and dont skip this question ,as many people have already asked this to you. so do reply.
Hats off to both of you! keep up the good work!
[Reply]
anuja Reply:
April 15th, 2010 at 1:25 pm
Hi Shalu,
Thanks for the compliments!
The kurtis are from India
[Reply]
April 15th, 2010 at 1:35 am
I love your recipes and am very interested to see this new one!
I had a question: I’ve perfected making Mexican corn tortillas using masa harina flour — and pressing them with actually an old poori press! It’s very similar to what you show here except the quantity of water to masa harina appears to be much higher than the makki di roti recipe.
Have you tried making Makki di Roti with masa harina?
[Reply]
anuja Reply:
April 15th, 2010 at 1:31 pm
Hi there,
We have not…but will look into it right away. The texture of the corn tortilla and makki ke roti is different and so is the taste, but I am curious now (maybe it’ll make the process easier and fool-proof). Thanks for the suggestion.
[Reply]
April 15th, 2010 at 2:23 pm
Hi Hetal and Anuja,
Wonderful recipe. This looked so easy. Hope so it should be while I make it. So far I was bringing frozen roti. But now no more definitely. I do make this lunch only twice in a year because of too much work. Thanks and keep posting more recipes. Take care.
[Reply]
April 15th, 2010 at 5:56 pm
hi anuja,
this combination looks really wonderful.
the best part was the trick of using the plate to make the
makki ki roti. now i will not be afraid of trying makki ki roti , which i usually avoid. thanks n keep up the good work.
i just love ur website.
bye.
neerja.
[Reply]
April 15th, 2010 at 7:21 pm
hi hetal and anuja
Makki di roti looks great in your plate. I grew up in Punjab. If you put little oil in the atta and mix it well then put boiling water in it, using spatula mix it, when you can handle it, knead it well for little more time than u did it, then there are no chances of breaking your mukki di roti. When one roti is on the tawa, you can start working on the next. Another variation to plane and muli roti u can also make methi wali makki di roti, we use to eat it for breakfast ( of course with lot of Makhan on it ) Using ziplock bag is a great idea, i am going to try it also. Thanks a lot for wonderful video.
[Reply]
anuja Reply:
April 16th, 2010 at 3:35 am
Hi Sunita,
We will give you oil trick a try, thanks for the tip!
I love the methi ones but also like the mooli flavor
[Reply]
April 16th, 2010 at 1:12 am
Hi there .. thank very much you for these recipes. I looked up your pickle section to see if you had the Gobi Shalgam aachar recipe, but I could not find it. Could you please get that in there?
[Reply]
anuja Reply:
April 16th, 2010 at 3:32 am
Hi Chandana,
We are planning to show you how to make it…it’s on our to-do list
[Reply]
April 16th, 2010 at 9:34 am
Hi
This is prantha.We make roti without applying oil.
[Reply]
April 16th, 2010 at 1:28 pm
Hey, those were the great tricks. Surprisingly, I had tried using this indian grocery store yellow corn flour. but, my rotis always broke (but great taste though). Ofcourse, I didn’t add any oil or radish to it (may be the reason for breaking). Gosh!!!!!! Why didn’t you guys make videos in 2006?
Then, after a lot of experiments, I finally found one that worked for me. Goya white corn flour that we get in mexican aisle. I just make it by pressing with hand. taste was also great and it didn’t break. But, now with all these tips, I will like to try your version too.
Btw, you can also add radish leaves, salt, and red chilli powder while making dough. Then it becomes muli paratha and taste is heavenly. Always a hit in my mom’s kitchen.
[Reply]
anuja Reply:
April 21st, 2010 at 5:11 am
Thanks Lajja, will give Goya a shot.
)
Radish leaves is a great addition (but very hard to come by here
[Reply]
April 16th, 2010 at 4:59 pm
hey, thanks guys for the always wonderful recipes. Is makki ki roti made from cornmeal available at walmart. Please help I am a punjabi and i want to try this asap.
[Reply]
anuja Reply:
April 21st, 2010 at 4:55 am
Hi Seema,
We bought the makki ka atta from the Indian store. But a viewer suggested and said that she uses “Masa Harina” brand/flour from Walmart and it is used to make corn tortilla (she said that it needs more water but works really well). Corn meal will not work for this recipe, the flour has to be fine like atta and not grainy (like suji).
Hope that helps
Another viewer suggestion:
Goya white corn flour that we get in mexican aisle.
[Reply]
April 16th, 2010 at 5:23 pm
Girls,
Is the lazy susan better than our traditional ? The lazy susan keeps rotating. Is that not a little irritating ? I am just curious as to why you girls prefer a lazy susan. Btw, the one in this video is very pretty
[Reply]
April 17th, 2010 at 10:21 am
CAn u show the accompanying achar..ie the gobi shalgam achaar..love to make it….
[Reply]
anuja Reply:
April 21st, 2010 at 4:17 am
Hi Vinita,
Will get to it one of these days! Thanks for your patience 
It is on our list
[Reply]
April 25th, 2010 at 12:29 pm
Hi can u tell me where I can get Mustard leaves from .. from Indian store or American grocery store
[Reply]
April 25th, 2010 at 3:04 pm
Hi–I am punjabi and i made this the other day for the first time. I had eating my moms for years. But for some reason the roti looked white as if it had a white dusting of white flour on it. I am not sure if it was the brand I used. (I think it was SWAD) is it possible to find out what brand you guys use? Would appreciate it.
thanks
[Reply]
May 4th, 2010 at 4:08 am
Hi Hetal n Anuja
I add a little amount of atta(wheat flour)to makki ka atta(i.e.1 to 2 tb sp)so that it dosen’t break while rolling n it works great.
[Reply]
August 6th, 2010 at 8:29 pm
Hi Anuja and Hetal,
This is a good roti, but corn flour does not bind very well, so to help it bind nicely add little wheat flour to corn flour which helps corn flour to bind well. For about 1/2 cup of corn flour, add about 1 or 1 1/2 tbsp of wheat flour, it works really well.
Harsha
[Reply]
June 27th, 2011 at 3:36 pm
[...] Wonder if this cuts down my daily carbohydrate intake, nevertheless this roti was ultra delicious. http://showmethecurry.com/breads/makki-di-roti-punjabi-corn-flour-bread.html this website shows corn roti with raddish in it…however I used plain natco corn flour and [...]
December 14th, 2011 at 10:42 am
Hi,
From what little knowledge i have of mexican food… i think i can make out that Makai ka atta and Masaharina are two different things… but what i need to know is that can i use makai ka atta to make corn tortillas or could you recommend some other substitute for masaharina…
Thanks
[Reply]
hetal Reply:
December 15th, 2011 at 2:00 pm
Hi Wish,
Unfortunately, we have not tried corn tortillas with makai ka atta. Sorry to be of no help.
[Reply]
March 20th, 2012 at 7:22 am
Hey how many calories per roti without any ghee or oil?
[Reply]
hetal Reply:
March 21st, 2012 at 1:25 pm
Hi Viola,
Sorry, we have not calculated the calories for the recipe.
[Reply]