Nothing brings a smile to my face like the mention of makki ki roti and sarson ka saag - the best meal on a winter evening with people warming their hands by the fire, as one roti after another is served hot from the tawa, to be eaten with makkhan and gur, and pyaaz and mirch on the side please. Makes 8 makki rotis.
I mix whole-wheat flour with corn meal to make soft makai rotis.
Ingredients
- 1 cup makki aata (corn meal)
- 1 cup aata (whole-wheat flour)
- 1 tbspn vegetable oil for dough
- 1 cup water
- a pinch of salt
- vegetable oil for pan-frying
Preparation
- Make a dough with the flour and oil - this should need slightly more than 1/2 cup of water.
- Cover the prepared dough with a damp cloth for 15 minutes.
Instructions
- Heat the pan. Using a non-stick pan minimizes the need for oil.
- Make eight balls from the dough.
- Take a dough ball and roll it into a circle.
- Take a few drops of oil in the pan, and place makai ki roti.
- Press down lightly with a flat spatula.
- Turn the parantha after a minute, and cook completely.
- If the dough is made right, the makai roti will puff up.
- Serve hot with stir-fried vegetables or curry.
