This is the signature North Indian dish,it is a favorite across all borders and regions,be it Toronto,London or New York,you will find this in take-a ways at Marks & Spencer s and being cooked at home.
“Makki di Roti” can be bought from any Indian take-away store of be made at home.
To make the roti at home,you need,
Cornmeal (makki ka atta) 1 1/2 cups
Whole wheat flour (atta) optional 1/4 cup
•Salt to taste
•Unsalted butter as required
Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface. Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.
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- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Ready Time: 25
Ingredients
- Fresh mustard leaves (sarson) 5 bunches •Fresh spinach leaves (palak) 1 bunch •Bathua 1 bunch •Olive oil 5 tablespoons •Ginger,sliced 2 one-inch pieces •Garlic,sliced 6-8 cloves •Onions,sliced 2 medium •Green chillies 4 •Salt to taste •Cornmeal 2 tablespoons
Recipe Steps:
- Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves.
- Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan
- Add salt to taste and stir well. Let it cook till the greens turn soft. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked
- Cool and grind to a coarse paste. Transfer into the pan.
- Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.
