Maaki ki Roti (Corn Roti)
Maaki ki Roti (Corn Roti)
Serves: makes 8 - 10 roti
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 mins
ingredients
14 oz -
makki ka atta (fine cornmeal)
5 oz - grated radish (or onions or coriander leaves)
- salt
- hot water
5 oz - grated radish (or onions or coriander leaves)
- salt
- hot water
directions
- Place the cornmeal and grated radish (or onions or coriander leaves) in a bowl and add enough hot water to make a stiff dough. Mix with a wooden spoon until it is cool enough to be kneaded by hand. Knead for a few minutes and add a little more hot water if required.
- Divide into 8-10 portions and roll out each one, one at a time, into circles about 6" (15cm) diameter and about one-eighth inch (3mm) thick. Expert cooks will press the dough between their palms. You may find it better to roll the dough between two layers of plastic (like a split Ziplock freezer bag].
- Brush a skillet or griddle with peanut oil and cook each roti over a medium heat for a few minutes on each side. Top with a nut of butter and serve hot with Sarson Ka Saag.