Winter in Punjab brings with it the warm aroma of Makki Ki Roti paired with Sarson Ka Saag. While the latter is a breeze to prepare, the former poses a challenge due to the absence of gluten in makki atta. Many resort to adding maida, atta, sooji, or besan to overcome the difficulties of handling this unique flour. However, in this blog post, I will share a trick that ensures you achieve the perfect Makki Ki Roti without compromising its authenticity. To complement this rustic dish, we’ll also prepare a village-style garlic chutney that adds a flavorful punch to the meal.
Ingredient List:
Makki Ki Roti:
- Water – 1Ā½ cups
- Salt – a pinch
- Oil/Ghee – 1 tbsp
- Makki Atta – 2 cups
- Ghee – for smearing
Lehsun/Gaon Ki Chutney:
- Mustard Oil – Ā½ cup
- Dry Red Chilli – 45gm (30nos)
- Heeng – Ā½ tsp
- Cumin seeds – 1 tbsp
- Coriander seeds – 2 tbsp
- Ginger, chopped – 2 tbsp
- Garlic, peeled – Ā½ cup (125 gm)
- Amchur Powder – 2 tbsp
- Salt – 1Ā½ tbsp
Makki Ki Roti Preparation:
- Boiling Water Technique:
- Contrary to traditional methods, start by boiling water.
- Add a pinch of salt and a spoon of ghee to enhance the flavor.
- The key to overcoming the crumbly nature of makki atta is to add the flour to the hot water instead of the other way around.
- Resting Period:
- Once mixed, cover the dough and let it rest for 10 to 12 minutes.
- After resting, knead the dough thoroughly until it achieves a smooth texture without cracks.
- Rolling and Cooking:
- Make small balls of the dough, press them to minimize cracks.
- Roll out each ball on a flat surface, using additional makki atta to prevent sticking.
- Cook on high heat, ensuring the roti remains soft and doesn’t dry out.
- Optional:
- Applying ghee or butter on the roti post-cooking enhances its softness.
- Applying ghee or butter on the roti post-cooking enhances its softness.
Garlic Chutney Preparation:
- Chilli Infusion:
- Heat mustard oil and add dried red chillies, avoiding overcooking to maintain their red color.
- Remove the chillies from the oil.
- Masala Mix:
- In the same oil, add heeng, cumin seeds, coriander seeds, ginger, and garlic.
- Cook until the garlic softens but avoids browning.
- Blending:
- Add the red chillies to a mixer grinder and grind them into a powder.
- Add the cooked garlic mix and continue blending until a smooth chutney is formed.
- Introduce sourness with either vinegar or amchur powder, adjusting to taste
- Storage:
- This village-style garlic chutney has a shelf life of up to 6 months.
Mastering the art of Makki Ki Roti lies in understanding the unique properties of makki atta and employing the right techniques. With the provided method, you can achieve a soft and authentic roti without the need for additional flours. Paired with the zesty garlic chutney, this combination is a celebration of traditional Punjabi flavors. Embrace the rustic charm of Makki Ki Roti and elevate your winter dining experience with this soul-satisfying dish.
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