Dr Nature - Desi Makki Ka Atta - (indian yellow corn flour) - 1.5kg

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I fell in love with it the very first time I tasted it. So here is the recipe that I asked my MIL to share so you guys can enjoy this delicious Punjabi saag recipe too!! Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.

Let the dough rest for 10 mins and divide it into 8-10 parts (for smaller rotis) for large rotis divide into 6-7. To roll the roti Makke ki roti is healthful and a nice change from our usual phulkas. Enjoying bites of this classic Punjabi roti with delectable curries and jaggery in the winter is a great feeling. Makke ki roti is Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For makki ki roti make the dough when ready to make roti. Before rolling each roti, make the dough ball and knead that ball for 20-23 seconds. Add little water if the dough looks dry. 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.Maize flour or Corn flour is gluten free. This is one of the best recipe to try if you are on vegan, gluten free diet. Can diabetics eat cornmeal or maize flour (makki ka atta)?

Some other veggies that make a great addition and enhance the flavor of this roti are onions, green chili, ginger, carrots, green onions, green garlic, and cabbage. Jowar flour– white millet flour orsorghum flour (used in making bhakris, thepla, thalipeeth).gluten free. Baking Soda– In Rajasthan Papad Khar is used to make these dhoklas, but if you can’t find it you can use baking soda in its place. It works perfectly fine. You can also add in some carom seeds or ajwain while kneading the dough, as it is great for digestion. How to make Makki Ki Roti?

Makki ki roti is most often served with Sarson ka Saag (sautéed and spiced mustard greens) and a few jaggery cubes; this delicious combo is quite famous and is very healthy. For other greens, I use baby spinach along with a mixed bag of greens ( from Walmart) which has mustard greens, collard greens, and turnip greens.

Cook one side until it has brown spots, then flip and cook the other side too. Apply ghee to the cooked side and flip and cook until both sides are evenly cooked. 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. In United states and western countries corn flour is ground cornmeal or powder from dried whole corn kernels. Its light yellow in color while cornstarch is white powder made from starchy part of corn kernel.

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Makki ka Atta- Also known as cornmeal or cornflour. I've used the fine variety for this recipe. Makki ka atta is yellowish in color with a slightly coarse texture. Always use fresh flour. This time this side has to be cooked more than the previous side. you will see brown spots on the makai roti. Blue or violet cornmeal: It gets a blue or violet color because of the blue corn grains used in the making. It relatively has a sweet flavor. This variety of cornmeal is grounded into a fine or medium quality. Makki ki roti is made with yellow-colored Makki flour ( maize flour /cornmeal) made with corn kernels. Not to be confused with cornflour as they are two different things. Cornflour is a superfine white flour that is used as an abiding agent for curries and soups. Second, corn flour has a different taste than makki ka atta. Corn flour has a slightly sweet taste, while makki ka atta has a more earthy flavor. This means that they can be used in different types of dishes.