Makai ki roti is made with corn meal generally during the winter months. It is one of Punjab’s favourite dish and is now relished all over north India. It is traditionally served with Sarson ka saag and homemade butter. There is a variation in this recipe of Makai Mooli Paratha, as I have used grated radish in the dough. I have made khatti meethi (sweet and sour) Tomato Chutney to accompany it.
Prep time: 15 minutes
Total time: 45 minutes
11/2 to 2 cups Makai ka aata (corn meal)
1 cup grated mooli (radish)
1 tablespoon grated ginger
1 Green chilli chopped fine
1 tablespoon coriander chopped
½ teaspoon jeera (cumin)
Ghee for roasting
- Mix all the ingredients together except ghee. Make a soft dough by adding water. The dough should be very soft, so that you can pat and spread the dough by tip of your fingers.
- Heat a non-stick tava (griddle).
- Cut a butter paper to a square of 6 inch.
- Now place this paper on a rolling board and apply water on it.
- Place a lemon size ball of the dough and shape like a small circle by patting with wet fingers.
- Invert this on a greased hot griddle and gradually lift the paper.
- Cook lightly and turn to the other side. Make crisp parathas by smearing with ghee on both the sides.
- Similarly make all the parathas.
- Serve immediately with tomato chutney along with some salad.