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हिन्दी
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On this submit we’ll be taught easy methods to make makki ki roti. I’ve additionally ready video of it.
Makki ki roti is made with flour made with corn. Normally, it’s eaten within the winters in India within the lunch or dinner.
It tastes greatest with the sarso ka saag or palak paneer.
Makki ki roti is made with flour made with corn. We name it as makki ka atta. And only a few spices are added to it.
Notice: Cornflour is completely different from the makki ka atta. So watch out whereas shopping for the makki ka atta. Cornflour is white color and makki ka atta is of sunshine yellow color.
Makki ki roti tastes greatest with the sarso ka saag. However you may have it with palak saag, palak paneer, or another indian sabji or dal within the winters.
I used to organize makki ki roti and bajre ki roti within the alternate day within the winters. Typically we take day by day 1-2 roti of those with common roti.
And my household get pleasure from it day by day within the winters.
You possibly can test my different roti paratha and naan recipes.
Store Components for this recipe from Amazon
Put 1 cup makki ka atta in bowl or parat
Then add ¼ cup wheat flour to it.
Add ¼ tsp salt to it.
Combine it effectively with palms.
Add water little by little and knead them effectively.
Knead it for 2-3 minutes at the least.
And let it anticipate 5-7 minutes.
Knead it for 1-2 minutes once more earlier than making roti.
Pinch a ball of dough. And make it a spherical form.
Dip it into wheat flour on each side.
Roll it slowly with the assistance of a rolling pin (belan). Roll it till its dimension turns into 6-7 inches.
Warmth the tawa on a gasoline range.
place the rolled roti on it.
The remainder steps are the identical as wheat flour roti.
Flip it as soon as it partially cooks from one facet.
Maintain roti with the chimta (tongs) when the opposite facet cooked greater than the sooner one.
Place the roti on the flames with the primary cooked facet.
The roti will puff effectively. Flip the roti with tongs.
And prepare dinner the opposite facet of the roti.
As soon as the brown spots come it means it’s cooked.
Apply desi ghee or makhan to it and luxuriate in it.
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