Saturday, 31 October 2015

Makke ki Methi Wali Roti (Indian flat bread from Corn meal and Fenugreek leaves)

Makki Ki Methi wali Roti with Chas and Aloo-Tamatar ki sabji

Makke ka aata (Unrefined corn flour) has carbohydrates, sugar and dietary fibers. Corn cob is harvested in India in the winter season and that is the time fresh corn flour starts coming to the market. In Punjab and Uttar- Pradesh Corn is a main winter crop. Makke ki roti with Sarson ka sag (Mustard leaf vegetable) is a world famous combination but very few must be knowing that makke ki roti with curry made out of boiled potato and tomatoes (Aloo tamatar ki sabji) taste equally delicious. In northern parts of India Makke ki roti is also made by kneading methi (Fenugreek leaves)   /Palak/Dhania/finely cut onion. Makke ki methi wali sabji (Makke ki roti made from Dough of makke ka aata and methi) served with aloo-tamatar ki sabji and Chas (cool drink made from yoghurt) is a heavenly combination.  I love eating makke ki roti with a dollop of ghee (Clarified butter) and big piece of gur (Jaggery).  As far as I am concerned Makke ki roti serves as main course with vegetable as well as dessert with Gur.

Preparation Time: 5 min.
Cooking Time: each roti takes 8-10 min. for cooking
Servings: 6 Medium size Roti

Ingredients Required for Making Makke ki Methi Wali Roti:
  • 250 gm. Makke ka aata (Unrefined corn flour)
Makki ka aata (Whole Corn flour / Unrefined corn flour)
  • 1 small bunch of methi sprigs (Fenugreek leaves)
  • 1/2Teaspoon Salt
  • Water
  • Butter
Direction For Making Makke Ki Methi wali Roti:
  • Clean methi sprigs of all yellow leaves and hard stem roots.
  • Wash the cleaned methi nicely in running water.
  • Drain water from washed methi.
  • Cut washed methi finely.
  • Take makke ka aata in a bowl.
  • Mix
    • Methi
    • Salt
    •  Makke ka atta
  • Keep a thick bottom plain iron plate (Tawa) on gas on medium flame.
  • While the tawa is being heated warm water.
  • Divide the aata methi mixture into 6-8 parts.
  • Knead one part with warm water by adding water in little proportions and kneading with continuous mashing and kneading action.
  • The dough will become soft and pliable.
Dough of makki ka aata and Methi
  • Sprinkle the dough ball liberally with corn flour and roll the ball to 10 cm. diameter flat round.
Ball of Makki and Methi dough
Dough ball rolled to make roti
  • Place the rolled dough on the palm by inverting the rolling board on your palm.
  • Dust off excess of corn flour from the rolled dough.
  • Place the rolled roti on hot tawa and sprinkle little (% ml.) water on the top of it.
  • Lower the flame and cook till the color of the roti changes from the top and golden brown dots appear on the side touching the tawa.
Makki ki methi wali roti being cooked on hot tawa
Color of the roti changes as it starts cooking on first side
  • Turn the roti and cook on medium flame on the other side also. 
Roti cooked on one side and being cooked on the other side
  • Take a cloth piece, make a ball of it and press the edges of roti on the tawa with it to make sure that the edges are also cooked properly.
  • Turn the roti and repeat the same on the other side.
  • Serve hot roti with a dollop of butter aloo-tamatar ki sabji and Lassi.
Makki ki Methi  wali roti (Indian flat bread of whole corn flour and fenugreek leaves)  with Butter
Makki ki methi wali roti with Aloo-Tamatar ki sabji and namkin Lassi (Chas)

  • Never make the dough in advance because it will become runny, it will become difficult to roll and the roti will taste bad.
  • Always knead the makke ka aata with warm water the dough will be made best when made with warm water.
  • Once the rolled roti is placed on the tawa then the gas should be brought to low and cooked slowly for good cooking of roti.
  • Place the ball of dough on a plastic piece and place other plastic piece on it then roll. This will make rolling easy and also the corn flour required for sprinkling the ball will reduce very much.
  • Lesser the dry corn flour sticking on the surface of rolled dough softer and tastier the roti will be.
Suggested Variations:
  • Finely cut palak, Dhania, Onion can be kneaded with makke ka aata.
  • Apply little Ghee/ oil on the chatpati when it is cooked on both sides and cook for little more time by pressing on both the sides with spatula. Makke ka parantha will be made


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