Best 2 Makki Ki Roti Punjabi Cornbread Recipes
**Makki ki Roti: A Culinary Journey into the Heart of Punjab**
Makki ki roti, a traditional Punjabi flatbread crafted from cornmeal, holds a special place in the culinary heritage of North India. This delectable bread, often paired with sarson ka saag, a rich and flavorful mustard greens curry, embodies the rustic charm and wholesome flavors of Punjabi cuisine. Its unique texture and nutty aroma make it a beloved dish, enjoyed not just in Punjab but throughout India and beyond.
This article presents a collection of enticing makki ki roti recipes, each offering a unique take on this classic dish. From the simplicity of the basic makki ki roti recipe to the tantalizing variations infused with herbs, spices, and vegetables, these recipes cater to diverse tastes and preferences.
Embark on a culinary adventure as we explore the art of making this timeless Punjabi flatbread. Discover the secrets to achieving the perfect balance of texture and flavor, and learn how to pair it with a variety of accompaniments, including the iconic sarson ka saag.
**Recipes Included:**
* **Classic Makki ki Roti:** A step-by-step guide to making the traditional makki ki roti, using simple ingredients and straightforward techniques.
* **Makki ki Roti with Herbs:** Elevate the classic recipe by incorporating aromatic herbs like cilantro, mint, and fenugreek leaves for a burst of freshness and flavor.
* **Spiced Makki ki Roti:** Add a touch of warmth and complexity with a blend of spices like cumin, coriander, and red chili powder, creating a tantalizingly flavorful flatbread.
* **Vegetable Makki ki Roti:** Infuse the makki ki roti with colorful vegetables like carrots, bell peppers, and onions for a nutritious and visually appealing twist.
* **Sarson ka Saag:** Master the art of preparing this classic Punjabi curry, made with mustard greens, spices, and a hint of jaggery for a perfect balance of flavors.
Prepare to tantalize your taste buds and immerse yourself in the vibrant culinary traditions of Punjab with these delectable makki ki roti recipes.
INDIAN CORNBREAD ( MAKAI KI ROTI)
This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...
Provided by HappyBunny
Categories Breads
Time 25m
Yield 6 rotis
Number Of Ingredients 9
Steps:
- Grind the sweetcorn to a fine paste in a food processor, without adding any water.
- Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
- Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
- Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
- I must admit I have to use more oil than stated but that may be my inexperience!
- My girls eat these on their own with some yogurt dip.
MAKKI KI ROTI (PUNJABI CORNBREAD)
Any Indian food recipes submitted herewith have been gleaned from the website: "Your Guide to Indian Food" Indian Recipes. I am a beginner in the art of Indian food preparation and found it most interesting to read the helpful information on this website. I would like to pass it on to you; who knows? you may learn something new. Building an Indian Menu for Beginners For beginners, eating an Indian meal might be somewhat of problem let alone cooking a balanced Indian meal. Indian food is designed to be eaten with the group. Unlike western food, Indian food cannot be eaten or served without a combination. Thus, even though you like that curried vegetable or chutney, try not to eat it by itself. Combine it with rice or Indian bread or with other dishes. This will help you enjoy the meal more and will not give any digestion problems later. There is basic rule about how to combine dishes to make a complete Indian meal. Each Indian meal should consist of starch (for example: rice and/or Indian bread), one or more main dishes (for example: meat dish or fish dish, or a lentil and vegetable combination) and some kind of chutney. Usually two vegetables and/or lentil dish will be served with meal; one 'wet' with lots of soup and one 'dry'. For a simple meal there will be only few varieties of dishes while for an elaborate parties or festivals, more variety of them are prepared. Punjabi Food: A typical Indian restaurant in the United States serves a host of Punjabi food. Many non-Indian identify Punjabi food with the Indian food. Punjabi food includes classic favorite such as Tandoori Chicken, Naan, parathas, Alu Tikki, Makke di Roti and Sarson ka Saag and many more. Punjab a northwestern state of India is also known as 'the Land of Milk and Honey' . Many of Punjabi men are seen wearing big turbans. A typical Punjabi meal with consist of roti, daal, yogurt and curried vegetable. Many Punjabi eat rice very infrequently and only on special occasions. Punjabi meals usually have lot of onion, tomatoes, cumin, turmeric, mustard, garlic, ginger cooked in pure cow ghee. Milk is a very important part of Punjabi food in its many form such as yogurt (dahi), lassi, paneer, makhan (white butter) and ghee. In rural India, Punjabi food is mostly served on "Dhaba". Dhaba is a usually self-service roadside food
Provided by TOOLBELT DIVA
Categories Breads
Time 45m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix corn meal and salt in bowl.
- Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.
- Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter).
- Cook breads in either a skillet with oil or ghee until brown on both sides on low-medium heat.
- Serve hot with Chutney.
- Serving Tip: Stack them by spreading melted butter between each bread.
- Tip for fist time user: Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.
- Customize: Customize by adding cumin seeds, garam masala, chopped fresh coriander or other spices on this basic recipe.
Tips:
- Use Fresh Corn: For the most flavorful Makki ki roti, use fresh corn kernels. If using frozen corn, thaw it completely before using.
- Grind the Corn Coarsely: Do not grind the corn kernels into a fine powder. A coarse grind will give the roti a better texture.
- Add Yogurt and Buttermilk: Adding yogurt and buttermilk to the dough makes the roti soft and tender.
- Knead the Dough Well: Knead the dough until it is smooth and elastic. This will help the roti cook evenly.
- Cook the Roti on a Hot Griddle: Preheat the griddle or tawa until it is very hot. This will help the roti cook quickly and evenly.
- Serve Hot with Butter or Ghee: Makki ki roti is best served hot with a dollop of butter or ghee. You can also serve it with yogurt, chutney, or pickle.
Conclusion:
Makki ki roti is a delicious and nutritious flatbread that is enjoyed all over India. It is a popular dish during the winter months, when fresh corn is in season. The roti is made with a combination of cornmeal, wheat flour, yogurt, buttermilk, and spices. It is cooked on a hot griddle or tawa until it is golden brown and crispy. Makki ki roti is typically served with a dollop of butter or ghee, and can be accompanied by a variety of side dishes such as yogurt, chutney, or pickle.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
