Makki ki Roti / Corn Rotis
The combination of Makki ki roti and sarson ka saag is a classic dish in the Punjabi cuisine. It might take a bit of your patience to roll these rotis, as it may break easily. Leave apart the usual wheat roti and try this simple makki ki roti, topped with butter accompanied with saag and aachar, for a lovely Sunday lunch.
3 – 4 Hours
|15 – 20 Minutes|
- 2 cups maize flour
- Salt to taste
- Butter as required
- Warm water for kneading
Take maize flour and salt in a bowl. Add enough warm water and knead it into a firm dough.
Divide the dough into equal portions and shape it into balls of medium size.
Roll out each ball between greased plastic bags into a roti.
Heat a tawa on medium flame. Place the roti over it and cook one side till half done, flip over and apply some butter to it.
Turn over the roti and apply some more butter to it. Keep roasting until both the sides are cooked and turned brown. Repeat this with each roti.
Serve these hot makki ki roti with sarson ka saag.
|Calories||46 K cal|