Makai ki roti (Indian Corn meal bread) is something that is relished throughout the Northern part of India, especially during winters – piping hot, with a dollop of butter on it. Given below is the recipe for this wonderful bread ….
250 gms – cornmeal / makkai ka atta
1 – raddish / mooli.
A few raddish leaves (optional)
2 – green chillies
a few stalks of fresh corriander leaves.
salt as per taste
ghee to shallow fry
Scrape the raddish & grate it into the flour
Chop the green chillies, both the leaves & the salt
Add salt & water to knead it into a dough
Let me tell you one thing, this dough will not be kneaded the way we do for chappatis
You will just have to add enough water to bind all ingredients together.
It shouldnt be too wet.
Heat a non-stick girdle / tawa
Add 1/2 a spoon fo ghee
Take big lump of the dough & flatten it onto the tawa.
Pat it as as thin as you would like your bread to be.
Let it cook till it turns golden brown on one side
Using a flat spatula, gently flip it over, adding more ghee.
Cook till both the sides have turned beautifully golden.
I served it with a delish mutar alu subzi, with which the bread blended so very well!!….and a peice of mango pickle & fresh radish as salad!!
I shall soon be posting the recipe for the mutar alu