Makki and Methi Roti Recipe
Embrace the heartwarming flavors of Punjabi cuisine with this delightful Makki and Methi Roti. This traditional flatbread, made from yellow cornmeal and enriched with fenugreek leaves, is perfect for a cozy lunch, especially when paired with Sarson Ka Saag and Burani Raita. Hereβs how to create this wholesome dish that captures the essence of Punjabi flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 2 cups |
| Methi Leaves (Fenugreek Leaves) – chopped | 1 Β½ cups |
| Green Chillies – chopped | 2 |
| Ajwain (Carom seeds) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Carbohydrates | 38g |
| Dietary Fiber | 5g |
| Sugars | 1g |
| Fat | 2g |
| Sodium | 200mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 4 |
Cuisine
| Type | Punjabi |
Course
| Type | Lunch |
Diet
| Type | Vegetarian |
Instructions
To begin making Makki and Methi Roti, first heat some water in a pan until it reaches a lukewarm temperature. In a stainless steel mixing bowl, combine the Makki Ka Atta, chopped Methi leaves, chopped green chillies, Ajwain, and salt. Mix these dry ingredients thoroughly until evenly combined.
Gradually add the lukewarm water to the flour mixture, a little at a time, kneading gently until you achieve a soft, pliable dough. Once the dough is formed, drizzle a little oil on top of it and let it rest, allowing the flavors to meld.
Next, heat a tawa (griddle) over low heat, allowing it to warm up gently. Meanwhile, divide the dough into small balls, roughly the size of a golf ball. To roll out each roti, place a dough ball between two sheets of plastic wrap or cling film. Use a rolling pin to flatten it into a circle about 6-8 inches in diameter. Alternatively, you can shape it with your hands, using wet fingers to help prevent sticking.
Once the roti is rolled out, carefully transfer it to the hot tawa. Cook on low flame, flipping the roti occasionally, until golden brown spots begin to appear on both sides, ensuring it is cooked through but still soft. Repeat this process with the remaining dough balls, cooking each roti to perfection.
Finally, serve the Makki and Methi Roti hot, accompanied by a generous helping of Sarson Ka Saag and a side of Burani Raita for a truly delightful and nourishing meal that captures the warmth of Punjabi home cooking.
Serving Suggestions
This recipe for Makki and Methi Roti pairs beautifully with various dishes, making it a versatile addition to your lunch table. Here are some serving ideas:
- Sarson Ka Saag: This traditional mustard greens dish complements the roti perfectly, enhancing its flavor.
- Burani Raita: A cooling yogurt-based dip made with garlic and spices, providing a refreshing contrast.
- Pickles: A side of tangy or spicy pickles can elevate the meal.
- Curd: A bowl of fresh yogurt can also balance the spices and add creaminess.
With its rich flavors and comforting texture, this Makki and Methi Roti recipe is bound to become a favorite in your household, celebrating the essence of Punjabi cooking. Enjoy your culinary journey!
