These maize flour roti can be a little difficult to work with when you first start. As such, I have showntwo methods of rolling makki ki roti in the step-by-step photos; use whichever method makes the most sense to you. Corn flour and makki ka atta are both popular types of flour that are commonly used in cooking. They have similar properties and can often be used interchangeably in recipes. Stovetop: Alternately you can also cook it in a pot on the stovetop for 30 mins partially covered, stirring intermittently until well cooked.

Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: may be the edges will not be as clean like other roties. Makki ki roti can also help one in losing weight: The resistance starch as a dietary fibre helps in weight control and therefore may help in controlling weight. It is also a complex carbohydrate because of the fibre content, which keeps you fuller for longer or may increase satiety. RS as dietary fibre helps regulate weight by impacting certain gene expression. Read here beware of these 3 corn products that are BAD for your health Makki ki roti is made using maize flour and slightly coarse in texture so the combination of smooth saag with this roti is amazing. The best actually!!

In pan heat ghee, add the red chilies (broken in half or keep them whole for less heat), hing (asafoetida ), saute for few seconds, and add the onions. Cook until the onions are soft. Sharing my recipe for Makki ki roti in 3 easy steps. Please also refer to the pro tips, variations to this roti, and frequently asked questions discussed in the blog post. PREPARE THE DOUGH Being gluten free, cornmeal is blended with wheat flour creating a crumbly texture used in baked goods. Coarsely grounded cornmeal is an important ingredient in the North American cuisine. While the usual use of flours in India is majorly in making our everyday flatbreads like roti, phulka, poori and parathas at home, there are many other dishes where these flours are used. Lukewarm water – to knead the dough. For softer Makki ki roti, always knead the dough with lukewarm water.

While makki ki roti and sarson ka saag is a bomb combination, this corn meal bread tastes great with almost all the Indian curries. Not only in Punjab, it is quite popular in Rajasthan too, where it is eaten with kadhi.Divide the dough into equal portions and make dough balls. Cover the pieces with a clean kitchen towel, while you work with a single piece. SHAPE THE ROTI