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A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
For 4 servings
Prepare the Dough
Shape the Rotis
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A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
This punjabi recipe takes 35 minutes to prepare and yields 4 servings. At 476.6 calories per serving with 9.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotis
Serve Immediately
Add 1/4 cup of finely chopped fresh fenugreek leaves (methi), spinach (palak), or cilantro (dhania) to the dough for added flavor and nutrition.
Incorporate 1-2 finely chopped green chilies and 1/4 teaspoon of red chili powder into the dough for a spicy kick.
Mix in 1/4 cup of grated and squeezed white radish (mooli) for a traditional variation called 'Mooli Makki di Roti'.
Made from maize flour, this flatbread is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
Maize flour is a good source of dietary fiber, which promotes healthy digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
As a complex carbohydrate, Makki di Roti provides sustained energy, making it a fulfilling and hearty part of a meal, especially during the colder winter months.
This traditional bread contains essential minerals like phosphorus and magnesium, which are vital for bone health, energy metabolism, and muscle function.
This is common as maize flour is gluten-free. To prevent breaking, ensure you use hot water to make the dough, knead it very well with the heel of your palm to make it pliable, and let it rest. Patting the roti with your hands or between greased plastic sheets is more effective than rolling with a pin.
It's highly recommended to make the dough just before you plan to cook the rotis. Makki ka atta dough tends to dry out and become stiff if left for too long, making it very difficult to shape.
Yes, Makki di Roti is quite healthy. Maize flour is a good source of fiber, which aids digestion, and is naturally gluten-free. It also provides essential minerals like magnesium and phosphorus. However, it is calorie-dense, and the addition of ghee increases the fat content, so portion control is key.
A single Makki di Roti (approximately 50-55g) has about 140-160 calories, depending on the amount of ghee used. One serving of two rotis as per this recipe would be around 280-320 calories.
The classic and most authentic pairing is with Sarson ka Saag (mustard greens curry). It should be served immediately off the griddle, topped with a generous dollop of white butter (makhan) or ghee.