Aryan Desi Makki Atta (Cornmeal) 1.5kg

Product Information

Makki di Roti is traditionally served with Sarson da saag (spiced mustard green curry) topped with ghee and/or butter along with jaggery and onions and a staple meal in most North Indian homes during winters. Makki ki Roti, also known as Makki di Roti is a gluten-free Punjabi flatbread made of cornmeal (makki ka atta). It is a winter staple recipe from North India and traditionally served with Sarson ka saag (spiced mustard greens curry).

Makki Ki Roti, a vegan and gluten free Indian bread that comes from the state of Punjab and is popularly eaten with sarson ka saag and jaggery with a dollop of desi ghee. It is popularly prepared during winters, due to its phenomenal nutritional benefits. Since sarson or mustard greens are the main ingredient of this recipe,the quality of mustard is very important. My most important tip would be to taste the mustard greens when buying. Tear a small portion of a few mustard leaves bunch and taste it. The roti is traditionally served with Sarson ka saag! It’s one of my favorite things to enjoy in winters. Here’s how your regular chapati is different from corn chapati. The Times of India [Internet]. 2019 Oct 9 [cited 2023 Sep 13];Sarson saag is a mildly spiced curry seasoned with very few spices that allow the flavor of the green to shine.Some find it slightly bitter due to the pungent mustard greens. But when cooked right this curry should not be bitter. Add the greens to a large pot. Add daikon, ginger, turnip, garlic, salt and cumin. Cover and cook the saag until everything is mushy. Makki ka atta (maize flour or yellow cornmeal): This is not white corn starch or corn flour. It is yellow sweet corn flour.

Traditionally these greens were cooked onthe stovetop (without a pressure cooker) in a large pot or earthen pots until soft and then crushed to a coarse texture using a Mathani or ghotni (wooden whisk beater). Maize flatbreads have to be cooked properly, or else you might get stomach pain. I learned how to make makki ki roti from my Punjabi mother-in-law, and the method shared here is exactly the way we make it at home.These are the some makki atta recipes from my collection like makai paratha, makki methi paratha, methi makai roti, aloo stuffed makki paratha, methi stuffed makai paratha, makai poori, makai kachori, bathua makai kachori, methi makai poori, etc.

With Methi – Add ½ cup chopped methi while making the dough. Then follow the same process as mentioned. You can also add chopped spinach instead of methi. Maize contains phytochemicals like carotenoids, phenolic compounds and phytosterols – providing health benefits in humans and therefore the potential to reduce the risk of major chronic diseases. Keep a glass of water on the side. Take a piece of parchment paper on the rolling board and wet the paper lightly. Place the flattened disk on the wet paper. Dietary Fibre: It helps promote healthy digestion. A fibre-rich diet encourages a healthy digestive tract and aids with weight control. Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste.

Substitutions: To make it vegan, skip ghee and make the tadka in oil. Skip hing for gluten-free saag. You can also use 2 tbsp of dry methi or Kasuri methi instead of 1 cup of fresh fenugreek or Taji methi for this delicious methi makai paratha recipe. You can either mash these with Mathani (takes time and more effort) or a hand blender (like I did, easy way) to a smooth or slightly coarse texture. I prefer a slightly coarse paste. To use a regular blender, let it cool completely before pureeing. Sabudana flour or tapioca flour– flour made fromtapioca pearls. Can be used to make sabudana dosa and idli. Makki ki roti is an unleavened bread that can be made traditionally (in a tandoor), or using a tawa (flat skillet). Makki di roti are popular flatbreads from the land of Punjab. This famous maize flour bread gets its name from the Punjabi term for maize flour: makki ka atta.