Apply ghee or oil as needed and flip the roti couple of times for even cooking. When the roti is cooked the color of the roti will turn into bright yellow color with some brown spots. Though this recipe is very simple and uses simple ingredients, the most difficult part is rolling the roti without breaking it. Be patient, with some practice you can make perfect Makki ki roti. I have shared some tips in the blog post, that I find helpful in rolling a perfect roti, hope you find them helpful!!

White cornmeal: It is prepared from white corn. It is more commonly found in parts of Africa. It is also used in making cornbread.The dhokla is served as a whole, but you can cut them into pieces and give a tadka with mustard seeds, curry leaves, whole red chili, and asafetida. To make jowar flour chilla, combine all the 3 flours – jowar flour, wheat flour and oats flour along with onions, tomatoes, coriander, green chillies and salt in a deep bowl. Add water and make a batter of pouring consistency. Heat a tava and spread the batter to make a circle and cook it with ¼ tsp of oil. Cook till golden brown in colour from both the sides. Other Ingredients– You will also need red chili powder, salt, freshly squeezed lime juice, asafetida (hing), fresh ginger, garlic, green chillies, plain yogurt (dahi, curd), and vegetable oil to make this corn meal dhokla recipe.

Then continue kneading for 5-7 minutes until it looks pliable and smooth. Use the pressure from the bottom of your palm and stretch the dough (as shown in the pic) and then gather and repeat. I prefer to make Makki Ki Roti fresh, as they taste the best that way. When stored, it tends to become a little dry. But if you have leftovers, cover it in foil paper and store in the fridge for 2 to 3 days. Reheat it in microwave for about 15 to 20 seconds, smear some ghee on top and serve. Add warm water and knead a soft dough.This dough will behave different than your regular wheat flour dough as there is no gluten in maize flour. Cover and keep the dough aside for 10-15 minutes. Use a parchment [baking] paper or a clean plastic to roll the roti on. It makes rolling/pressing the roti much easier. For Tadka - This is a basic Punjabi tadka of onion, tomato, ginger, garlic, and spices made in ghee. Very few spices are used like red chili (whole and powder), hing, garam masala, and coriander powder. Step by Step Method To pressure cook the saagMakki Roti is a corn-based Indian flatbread, made from cornmeal. Makka ki Roti is a North Indian Recipes that is quite popular in the state of Punjab. Traditionally, makki ki roti is prepared by flattening a makka dough ball slightly with your palm in a thumping motion and then cooked on hot tawa. Lukewarm water – to knead the dough. For softer Makki ki roti, always knead the dough with lukewarm water. Oil – Helps bind the dough. Only a few tablespoons are added as oil enhances the roti’s taste and keeps it softer for a more extended period. Makke ki roti is a flatbread made with makki ka aata. It is a type of flatbread or roti that is popular in the Punjab region of India. Maize flour is gluten-free and is used as a substitute for wheat flour in many gluten-free recipes.