Makki di roti

Dish

Makki di roti

Makki di roti is made by mixing cornmeal with water and kneading it into a dough. The dough is then rolled out into flatbreads and cooked on a griddle. Makki di roti is a popular food in the Punjab region of India, and is often served with sarson ka saag (a dish made from mustard greens). It is a good source of carbohydrates and fiber.

Jan Dec

Origins and history

Makki di roti has been a staple food in the Punjab region of India for centuries. It is believed to have originated in the rural areas, where corn was a common crop.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of makki di roti, depending on the region and the ingredients used. Some people add spices or herbs to the dough, while others use different types of flour to make the flatbread.

Presentation and garnishing

Makki di roti is often served on a plate, with a dollop of ghee or yogurt on top. It can be garnished with herbs or spices, or with a sprinkle of salt or chili powder.

Tips & Tricks

To make makki di roti, it is important to use fresh cornmeal and to knead the dough well. The dough should be rolled out thinly and evenly, to ensure that the flatbreads cook evenly. It is also important to watch the flatbreads carefully while they are cooking, to prevent them from burning.

Side-dishes

Makki di roti is often served with a side of ghee (clarified butter) or yogurt. It is also often eaten with sarson ka saag (a dish made from mustard greens), which is a traditional accompaniment.

Drink pairings

Makki di roti pairs well with a variety of drinks, such as lassi or masala chai. It is also often served with traditional Punjabi drinks, such as chaas or sugarcane juice.