Makki Ki Roti

Ingredients


2 1/2 cups corn meal 1/2 cup wheat flour 1 teaspoon salt 1/2 teaspoon carom seeds (ajwain) Ghee for shallow frying Warm water

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Method


Sift the flours, and carom seeds in a bowl or mixing tray (praant). Gather the flour to make a mound and poke a well in the center with your finger. Drizzle in warm water with one hand, kneading the flour with the other. The dough should be moist but not sticky. Use the lower portion of your palm to do the final kneading. Divide the dough into 10 balls. Place a damp kitchen towel on the rolling board (chakla). Take a ball of dough and place it on the damp towel. Wet your fingers. Gradually start to flatten the ball with wet fingers uniformly so that the thinning of the roti is even. It may start to crack at the edges. Pat gently at the rim to repair the cracks. Keep the roti slightly thicker than the wheat flour roti. When it is about 5 inch wide or the size of a small plate, lift it gingerly from the towel and place it on hot griddle (tava). Flip the roti as water evaporates and roti changes color. Smear ghee on the top side and turn once again after 30 seconds. Smear ghee on the other side too. Both sides should have brown specks. This roti takes longer to cook than wheat roti so be patient and cook till the roti has no moist looking areas.

Tips


You can add chopped fenugreek leaves (methi) or grated radish (mooli) to the dough while kneading.

Author


Monica Uppal Popli