Makki Ki Roti | Makki Di Roti
2 min read
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हिन्दी
This put up may well have affiliate inbound links which won’t change your value but will share some commission.In this article we will find out how to make makki ki roti. I have also geared up online video of it.
Makki ki roti is created with flour manufactured with corn. Typically, it is eaten in the winters in India in the lunch or evening meal.
It tastes very best with the sarso ka saag or palak paneer.
About Makki ki Roti
Makki ki roti is produced with flour made with corn. We phone it as makki ka atta. And quite couple of spices are additional to it.
Note: Cornflour is unique from the makki ka atta. So be careful while shopping for the makki ka atta. Cornflour is white colour and makki ka atta is of light-weight yellow color.
Makki ki roti tastes best with the sarso ka saag. But you can have it with palak saag, palak paneer, or any other indian sabji or dal in the winters.
I used to prepare makki ki roti and bajre ki roti in the alternate working day in the winters. Usually we choose each day 1-2 roti of these with typical roti.
And my relatives delight in it each day in the winters.
You can check out my other roti paratha and naan recipes.
Makki ki Roti Video clip
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Makki ki roti
1 cup makki aata¼ cup wheat flour¼ tsp salt1 glass water
Kneading makki ka attaPut 1 cup makki ka atta in bowl or paratThen include ¼ cup wheat flour to it.Incorporate ¼ tsp salt to it.Mix it well with fingers.Include water minor by little and knead them perfectly.Knead it for 2-3 minutes at least.And allow it hold out for 5-7 minutes.Knead it for 1-2 minutes yet again prior to generating roti.Rolling makki ki rotiPinch a ball of dough. And make it a spherical form.Dip it into wheat flour on both of those sides.Roll it gradually with the enable of a rolling pin (belan). Roll it until eventually its dimensions results in being 6-7 inches.Building Makki ki rotiHeat the tawa on a gas stove.spot the rolled roti on it.The relaxation ways are the identical as wheat flour roti.Flip it once it partly cooks from 1 aspect.Keep roti with the chimta (tongs) when the other aspect cooked additional than the earlier one.Position the roti on the flames with the first cooked facet.The roti will puff well. Flip the roti with tongs.And cook the other side of the roti.When the brown places come it indicates it is cooked.Use desi ghee or makhan to it and get pleasure from it.
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