Makke Di Roti or Indian Flat Bread made from Yellow Corn Flour is baked in tava, same way as Jowar ki roti, popular in Karnataka. This roti is popular in Punjab and eaten during winters. My makki di roti is stuffed with shredded radishes, fresh coriander leaves, fresh spinach leaves, ginger, garlic and green chilies. This recipes serves 4 people.
- 2 cups makki ka atta (yellow corn flour)
- 1 large radish, washed peeled and shredded(do not squeeze out the water)
- half a bunch of baby spinach leaves
- 1/4 cup fresh coriander leaves finely chopped
- 4 garlic cloves, smashed peeled and finely chopped or grated
- half knob ginger, peeled, smashed and finely chopped or grated
- 1 green chillies finely chopped
- 1 tsp carom seeds
- salt as required
- lukewarm water as required to knead the flour
- Wash and clean the spinach leaves. Blanch the spinach leaves for 4 minutes and then plunge it in ice bath. Squeeze out the excess water from the leaves and then chop it finely.
- Combine the yellow corn flour, salt, red chilly powder, and carom seeds in a medium size mixing bowl. Add the shredded radish, spinach leaves, coriander leaves, ginger, garlic and green chillies. Mix by hand. Add lukewarm water as required and knead the flour into a smooth but firm dough.
- Apply just enough oil on your hands and divide the dough into medium size balls.
- Keep tava on gas and heat it. Take a ziplock bag or any clean polyethylene bag. Cut it in the middle and place it on a surface or rolling pan.
- Place the dough ball on one side of the plastic bag and cover it with the other side. Then press the ball towards outer side lightly with your hands and spread it roughly into the shape of a thin pancake. Do not try to roll out the roti too thin else it will break.
- When the tava is hot, remove the outer side of the plastic bag, gently place the makki roti on your hand , removing it from the other side of plastic bag and place it on the hot tava.
- Heat the bottom of roti till the bubbles appear start to appear. Flip and cook the other side till the bubbles begin to appear. Apply some ghee, flip again, apply ghee on the other side and flip again. Cook till the roti gets yellow and brown spots. Enjoy it hot with sarso ka saag and chutney.