Tweeting Punjabi Makki Ki Roti

Bitches – Skinny pizza crusts and crisps from a getaway seems to be so, after living on them for the times. Out of blue, I wanted to eat like a horse, the moment Punjabi Makki Ki Roti got into my mind.

Certainly I’m taming myself to cook the delicacies that turn on my nostalgia. This time I dared the traditional Punjabi recipe. Fortunately it worked for me, due to my recent ventures. No more ‘bitches’ or ‘wedges’ henceforth. Those 25 minutes were good enough for me to make a feast and not just food.

All you need is:

Makki ki atta(Cornmeal or maize flour) – 11/2 C, Whole wheat flour atta – ¼ C, Unsalted butter - 2 tbsp, Oil – 1 tbsp and Salt.

You may be thinking of surfing an entire supermarket for cornmeal. You wouldn’t have to take such a pain, as it forms the main ingredient of Western cuisine. It’s all over the USA.

It’s Makki time:

• Smear some oil in a large bowl lavishly. Now mix cornmeal with the whole wheat flour and salt. Add some warm water and knead soft dough. Stop binging and munching for a while, so that the dough will be medium soft and not gooey.

We get tempted to watch television once we stuff ourselves with snacks. This is good enough to get distracted and mess up with the quantity of water. Henceforth, raid your kitchen and misplace those sev, bhujia and ladoos. Very helpful in making you forget them!

• Clean hands are preferred, so that no screw ups will happen. Dampen the palm with some oil. Then divide the dough and shape out 8 balls of medium size.


• We aren’t pros as the mid-wives in India, so better stick to a plastic sheet. Cut it into square shape and smear some oil over it. Place the ball and fold the sheet. Then roll out into a flat patty with the help of rolling pin. Repeat the same for all of them.

• Heat a tawa and lay the patties. Once you find some bubbles, turn it over and add some unsalted butter. Repeat the process till the roti turns golden brown or golden tint.

You’re ready to serve 4 people with the results. Make sure that you serve it with hari chutney or Sarson Ka Saag.

Here’s the tricky part. Don’t plunge into chunks of butter, while cooking it on a tawa. It’s not required to be deep fried; after all it’s Makki Ki Roti. Dazzle it with gallop of butter.

Skip the calories part. Anyways you’re going to ‘indulge’ once or twice in a week!

*Sarson Ka Saag - It's a rich gravy prepared with spinach and mustrad leaves.Let's indulge in it the next week. Enjoy makki ki roti as of now.

Hamida