Monday, January 2, 2012

CornMeal FlatBread (Makke Ki Roti)

Indian Vegetarian Main Course Special 
Traditional Punjabi Cuisine

CornMeal FlatBread (Makke Ki Roti)
Serves 2

Cornmeal (Makke ka Atta)- ¾ Cup
Whole Wheat Flour (Gehun ka Atta)- 2 Tbsp.
Fresh White Unsalted Butter- 1 Tbsp.
Salt- To Taste
Warm Water- To Knead the Dough

In a Mixing Bowl, Mix Cornmeal, Whole Wheat Flour & Salt
Add Warm Water & Knead into a Medium Soft Dough
Divide into 4 Balls & Keep Aside for about 15-20 Minutes Covered with a Damp Cloth
Roll out each Ball with Hands or a Rolling Pin into a Medium-Thick Flat Bread (Roti)
Heat the Hard Anodized Griddle (Tawa) on Medium Flame
Place the Roti on the Tawa, Cook on Medium Heat till One Side turns Golden Brown (in about 30 Seconds) & Spread Butter on this Side
Turn to the Other Side & Cook for about a Minute
Turn again& Cook till Both Sides are Cooked & Golden Brown
Serve Hot with Fresh Mustard Leaves Preparation (Sarson ka Saag) or Assorted Fresh Greens Preparation (Kafli)!

Makke ki Roti is a Famous Winter Dish prepared in Different States of Northern India like Himachal Pradesh, Punjab, Delhi, Uttaranchal etc.
Within Punjab & the Sikh Community across the Globe, the Harvest Festival (Baisakhi) celebrated mid of April yearly includes the Preparation of Makke ki Roti & Sarson ka Saag in Homes as part of the Festive Meal
Whole Wheat Flour adds the Binding effect in the Cornmeal
Can add about 1 Tbsp. Of Chopped Fenugreek (Methi) Leaves in the Prepared Dough
Refer to my Recipe of Assorted Fresh Greens Preparation (Kafli) in the link below:

Feel free to share your views & do let us know how this one turned out :)

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