MAKKI KI MOOLI-METHI VALI ROTI /HOW TO MAKE MAKKI KI ROTI WITH MOOLI AND METHI

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MAKKI KI MOOLI-METHI VALI ROTI

Makki ki roti defines winter in India. North Indian winter cuisine is incomplete without SAAG AND MAKKI KI ROTI. Saag dishes taste best with this roti. Consume plain or made by adding mooli or methi or the both, this roti has always been the best companion to the SARSON-PAALAK SAAG, PALAK DISH and DAL MAKHNI

I have added some whole wheat flour with makki atta(cornmeal). As makki ka atta does not have gluten, so it is a little tricky to spread into disks. Whole wheat atta helps to bind it also makes it easier to chew. When mooli and methi are added, this roti becomes very tasty, healthy and nutritious

HEALTH BENEFITS OF MAKKI /MAKAI (CORN MEAL)

As cornmeal is the gluten-free variety of flour, so packed with innumerable nutritional benefits. This flour is safe for diabetic patients. This flour is easier to digest in comparison to other flours. The cornmeal contains essential minerals like zinc and iron, so beneficial for the anaemic persons. It’s benefits increase when consumed during winters as the corn has warm effects on the body. Due to the presence of Magnesium and Phosphorus, makkai /cornmeal helps to reduce the effects of arthritis and osteoporosis, increasing the density of bones. We should include this flour in our diet in any form. Numerous dishes can be prepared with makki ka atta

Preparation time – 30 minutes (preparation time includes making and resting of the dough)
Cooking time – 10 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan

INGREDIENTS REQUIRED FOR THE DOUGH

• Makki ka atta (cornmeal) – 2 cups
• Whole wheat flour – 1 cup
• Grated radish (mooli) – 1 cup (with its chopped leaves)
• Methi leaves(fenugreek) – 1 cup(washed)
• Salt – 2 tsp
• Red chilly powder – 1 tsp
• Black pepper powder – 1 tsp
• Cumin seeds – 2 tsp
• Carrom seeds(ajwain) – 2 tsp
• Finely chopped green chillies – 2 tsp
• Finely chopped coriander leaves – 2 tbsp
• Oil – 2 tsp for dough
• Water for dough – as required

INGREDIENTS FOR MAKKI KI ROTI

• Ghee – sufficient enough to cook makki ki roti
• Dry flour – sufficient enough to roll the dough balls

METHOD FOR THE DOUGH

1- Take a paraat or broad mixing bowl and add salt and all the spices. Mix well

2- Now add oil, grated mooli, methi, mooli leaves and coriander leaves

3- Mix everything well with hands. Now add little water at a time and collect the dough

  • Don’t add too much water at one time. Grated mooli too contains lots of water

4- Leave the dough covered for 20 minutes at rest. Now the dough is ready to roll into makki ki roti

METHOD TO MAKE MAKKI KI ROTI

1- Divide the dough into medium-sized balls. Heat tawa at high flame. In the meanwhile take a ball and roll into dry flour. Spread the ball into a disk with a rolling pin

  • If you find difficult to spread, do it on a plastic sheet

2- Put this disk on hot tawa and allow it to cook on one side at medium heat

3- Flip the roti to cook another side. Apply 1 tsp ghee and flip again. Roti will get golden brown marks when ghee is applied

4- Make all the rotis like this and serve with piping hot saag