Punjabi Makki Di Roti

Punjabi Makki Di Roti is a traditional cornmeal flatbread, celebrated for its rustic flavor and hearty texture. Perfectly paired with a dollop of ghee or butter, it embodies the essence of Punjabi cuisine.

Ingredients

• Makki flour (cornmeal) - 200 grams
• Water - 150 ml (adjust as needed)
• Salt - 1/2 teaspoon
• Ghee or butter - for cooking
• Finely chopped green chili - 1 (optional)
• Fresh coriander leaves - 1 tablespoon (optional)

Steps

1. In a mixing bowl, combine the makki flour, salt, and optional chopped green chili and coriander leaves.
2. Gradually add water to the flour mixture, mixing with your hands until a smooth and pliable dough forms. Adjust the water as necessary.
3. Divide the dough into two equal portions and shape each portion into a ball.
4. Dust a flat surface with a little makki flour. Take one ball of dough, flatten it slightly, and then gently roll it out into a round shape about 6-7 inches in diameter, using your hands or a rolling pin.
5. Heat a tawa (griddle) over medium heat. Once hot, place the rolled-out roti on the tawa.
6. Cook for about 2-3 minutes on one side until light brown spots appear, then flip it over.
7. Spread a little ghee or butter on the cooked side and cook for another 2-3 minutes until the second side is golden brown and cooked through.
8. Repeat the process for the second ball of dough.
9. Serve hot with additional ghee, butter, or your favorite pickle.

Nutrition

• Calories: 210
• Protein: 5 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Water: 0.15 L

Health Benefits

• Rich in fiber which aids digestion.
• Gluten-free alternative suitable for those with gluten intolerance.

Tags