21 December, 2012

Makke ki roti

Make your Winter holidays extra special with this Punjabi delicacy Makke ki Roti and Sarson ka Saag.
Maize Flour ( Makke ka aata): 2 cups
Wheat Flour: 1 cup
Clarified Butter (desi ghee):  ¼ cup
Water for kneading the dough

Mix both the flours in a deep bowl. Gradually add water and keep binding the flours till it makes a soft smooth dough. Cover it with a damp cloth and allow it to sit for half an hour.
Take a flat griddle, let it heat. Meanwhile, take a ball sized dough and roll it out with the help of rolling pin to make a 5 inches round discs. Put it on the griddle. Drizzle some ghee around it. Once it starts turning golden brown, flip it over. Drizzle ghee on this side too and press it with a spatula.
Bring it off the pan and serve it hot topped with a dollop of butter. Goes well  with Sarson kasaag.

Note:If you are not adding Wheat flour, then you would have to make rotis with your wet palms.It would not be possible to roll out with the help of rolling pin.

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