Palak Makki Ki Roti Recipe – Spicy Spinach Cornmeal Flatbread Recipe
Palak Makki Ki Roti is a delicious, healthy North Indian flatbread made with maize flour (makki ka atta) and fresh spinach (palak). Perfect for breakfast or a comforting winter dinner, this flavorful roti is a wonderful combination of nutrition and taste. The addition of spices like cumin powder and red chili powder enhances the natural flavors of the cornmeal and spinach, making each bite both wholesome and satisfying. Whether paired with Sarson Ka Saag or enjoyed with a dollop of ghee, this vegan recipe will quickly become a family favorite!
Course: North Indian Breakfast
Cuisine: North Indian Recipes
Diet: Vegan
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
Serves: 10 servings
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Makki Ka Atta (Yellow Cornmeal Flour) | 1-1/2 cups |
| Whole Wheat Flour | 1/4 cup |
| Spinach Leaves (Palak), chopped | 1 cup |
| Fresh Ginger, grated | 1 inch |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Oil | For cooking |
Instructions:
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Prepare the Dough: In a large mixing bowl, combine the makki ka atta (cornmeal flour), whole wheat flour, chopped spinach leaves, grated ginger, red chili powder, cumin powder, and salt. Mix everything together well.
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Add Water: Slowly add a little water at a time and knead the mixture into a soft dough. The dough should come together easily without being too sticky. Drizzle a small amount of oil over the dough and knead it for a few more minutes until smooth and pliable.
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Divide the Dough: Once the dough is ready, divide it into 10 equal portions, roughly the size of a lemon ball. Cover the portions with a clean cloth and set them aside.
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Roll Out the Roti: Preheat an iron skillet or griddle over medium heat. On a clean, flat surface, place a damp muslin cloth. Wet your palms with water and take one portion of the dough. Place it on the muslin cloth and gently pat it down with your fingers to form a flat circle. If needed, you can also use a rolling pin to roll the dough out to approximately 3 inches in diameter.
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Cook the Roti: Carefully invert the muslin cloth with the flattened dough onto the preheated skillet. Let it cook for a minute or two on one side until brown spots begin to form. Flip the roti and cook the other side in the same way, pressing lightly to ensure even cooking.
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Finish the Roti: Once both sides are cooked and lightly crisp, smear a teaspoon of ghee or oil over the roti and cook it for an additional minute until it crisps up nicely. Remove it from the skillet and place it on a platter. Repeat the process with the remaining dough portions.
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Serve: Serve your Palak Makki Ki Roti with a side of Sarson Ka Saag for an authentic, comforting North Indian meal. This roti is perfect for a weeknight dinner, especially during the colder winter months.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
| Fat | 2 g |
| Sodium | 150 mg |
| Potassium | 120 mg |
Tips for a Perfect Palak Makki Ki Roti:
- Consistency of the Dough: Ensure that the dough is soft, but not too sticky. If the dough is too dry, add more water a little at a time until it comes together.
- Use of Ghee: Although this recipe is vegan, you can use ghee for a richer taste and texture. However, feel free to keep it oil-based if you prefer.
- Cooking on Iron Skillet: If possible, use an iron skillet or tawa to get a nice crisp texture on the roti, which enhances the flavor.
- Serving Suggestions: Pair your palak makki ki roti with traditional Sarson Ka Saag, or enjoy it with any vegetable curry or chutney of your choice.
This warm, hearty flatbread is not only a fantastic way to include greens like spinach in your diet but also a great way to enjoy the comforting flavors of North Indian cuisine.
