Methi-Makki di Roti

Makki di Roti and Sarsoon ka saag! Delicious methi mixed into the makki di roti ka aata just take the taste to another level! They are so delicious and yummy!

By now, everyone who reads this blog knows how much I miss Delhi winters. If you read my list of things that I miss about Delhi, honestly, Sarsoon ka saag and makki di roti is out at the top somewhere. Every year, in winters (I know there are no winters in Bangalore, I meant Dec-Jan in this case :)) I try and recreate their magic at home

Sometimes, I get fresh sarsoon and I am in seventh heaven and sometimes I don’t, sigh! This year was the one when I didn’t. Anyone who can help me find fresh sarsoon in Bangalore will be treated with it cooked by me! I promise that! Well, even if I didn’t get sarsoon, I thought there is nothing that stops me from making makki di roti. And then, I got fresh organic and home ground makki ka atta from the farm of the friend where we did camping for New Year’s eve.

I have a lot of nostalgia involved as far as makki di roti is concerned! I remember winter evenings in Delhi, when mom would make this piping hot, and we would eat it with the sarsoon ka saag. Isn’t it amazing how we have so many memories associated with food? At least, mine are 🙂 Whether it is that amazing gud ka parantha which grandmom used to make or the yummy nankhatai which grandmom learnt from her Sindhi neighbour and made it for us! Super delicious was the word I would use!

While Bangalore is so beautiful, there are definitely times when I miss Delhi a lot! This makki di roti is my way to going back to the place I grew up and love so much 🙂

Methi-Makki di roti

Makki di Roti and Sarsoon ka saag! Delicious methi mixed into the makki di roti ka aata just take the taste to another level! They are so delicious and yummy!

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Course breads

Cuisine north indian, punjabi

Ingredients

  

• 1 cup maize flour
• 1/2 cup methi fresh leaves finely chopped
• 1/2 tsp ajwain (carom seeds)
• to taste salt
• water warm to make the dough
• 1 tsp oil

Instructions

 

• Mix all the ingredients together and add warm water little by little to make a soft dough. Do not over knead the dough because if you do that the rotis will not be nice and soft (note this dough can't be kept after making, so make it just before you start making)
  
• Now the thing with makki ki roti is the difficulty to roll it, you can't easily roll it out, so here is what I do.
  
• Cut a zip pouch or any other polythene cover from all sides apart from one, place the dough ball in the middle and than roll it out. Don't roll it out very thin. Its slightly thicker than the normal chapathi.
• Cook on a hot tava on both sides with 1tsp of oil.
• Enjoy hot! As we didn't get sarsoon, we had it with the next best available food - Dal Makhani and Aloo Roast!
  

Notes

And did you check out what my fellow foodie marathon buddies are upto? Priya Suresh,Jay, Valli, PJ, Priya Vaasu, Azeema, Reva,Ayeesha,VeenaSoumya.

 

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