Makki and Methi Roti Recipe
Description
Makki Roti, traditionally paired with Sarson Saag, is a beloved dish in Punjabi cuisine, particularly enjoyed during the winter months. In this variation, we add the nutritious and aromatic goodness of methi (fenugreek) leaves to the classic recipe, enhancing its health benefits. Methi leaves, known for their distinct flavor, are packed with essential nutrients, making this version of Makki Roti a great way to incorporate leafy greens into your diet. Whether paired with Sarson Ka Saag or enjoyed with your favorite side dish, this roti is a flavorful and wholesome addition to any meal.
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Makki Ka Atta (Yellow Corn Meal Flour) | 2 cups |
| Methi Leaves (Fenugreek Leaves), chopped | 1 1/2 cups |
| Green Chillies, chopped | 2 |
| Ajwain (Carom Seeds) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions
-
Prepare the Dough
Begin by heating some water in a pan until it is lukewarm. In a large steel mixing bowl, combine the Makki ka atta (yellow cornmeal flour), chopped methi leaves (fenugreek), chopped green chillies, ajwain (carom seeds), and salt. Stir well to evenly distribute the ingredients. -
-
Kneading the Dough
Gradually add the lukewarm water, a little at a time, to the flour mixture. Begin kneading the dough until it becomes soft and pliable. Once the dough has come together, drizzle a small amount of oil over the dough ball and set it aside to rest for a few minutes. -
Roll the Roti
Place a tawa (flat griddle) on low heat and allow it to heat up. While the tawa is heating, divide the dough into small, equal-sized balls. Roll each ball between two sheets of plastic (cling film) into a circle. Alternatively, you can use your hands and wet fingers to gently flatten the dough into a round roti. Be gentle, as the dough may be slightly delicate due to the cornmeal. -
Cook the Roti
Carefully transfer the rolled roti onto the preheated tawa. Cook it on low flame, allowing the roti to cook evenly on both sides. Keep flipping the roti until it develops brown spots and is cooked through, which should take about 2-3 minutes per side. Repeat this process for the remaining dough balls. -
Serving
Once all the rotis are cooked, serve them hot. The Makki and Methi Roti pairs beautifully with a bowl of Sarson Ka Saag and a side of Burani Raita for a traditional Punjabi meal. Enjoy this hearty and flavorful dish as part of a satisfying lunch or dinner.
Tips for Perfect Makki and Methi Roti
- Dough Consistency: The dough should be soft but not sticky. Add water gradually to achieve the right texture. If the dough feels too dry, add a little more water.
- Handling the Dough: Since cornmeal dough can be a bit crumbly, rolling it between plastic sheets helps prevent it from breaking. Alternatively, you can wet your hands to shape the roti gently.
- Cooking on Low Flame: To ensure the roti cooks thoroughly and gets crispy, always cook it on low flame. This helps in achieving even cooking and a lovely golden-brown color.
Enjoy this unique twist on the traditional Makki Roti, combining the wholesome flavors of fenugreek leaves with the hearty cornmeal base, and treat your taste buds to a delicious and nutritious meal!
