Fresh & hot of the griddle ~ Mooli Stuffed Makki ki Roti
Mooli Stuffed Makki ki Roti
Makki or Makka or Butta means Corn. Makki ki Roti means roti or flat bread made from corn flour. This dish originally comes from the state of Punjab, India. It is quiet easy to prepare and very nutritious. My Mom-in-law taught me a modified version of it; not the way how you make the actual dish, but added some additional ingredients for the stuffing. In my case, it is Mooli. Traditionally, this dish is eaten with Sarson ki Saag. But I think the flavor of mooli in the stuffing is just enough to enjoy this dish as is. I made this dish and my family simply relished it and I hope you will too will enjoy it.
Recipe: (Makes about 10 – 12)
3 cups corn flour
Red chili powder as per taste
1 finely chopped green chili as per taste
1 medium size grated mooli
1 tbsp jeera seeds
Salt to taste
Makki flour with spices & Makki flour with spices and grated mooli
Mix all the ingredients above with some hot water. Yes, it is important to use hot water for the roti’s to come out soft. Mix it to form a dough to roll out. Adjust any seasonings needed. Make small balls and roll out using a rolling pin, apply very little makki flour if needed to prevent from sticking. Do not roll out too thin. It is a bit challenge to take it out from the board/counter top and transfer to the pan for cooking, so use a spatula to do this work. It works out well. Heat a pan, transfer this roti onto it. Let it cook for a minute, then flip. Drizzle some oil or ghee on top and flip again. Press it all over to cook and become golden brown. You can drizzle some more ghee/oil again but its optional before flipping again to cook through. Serve hot with a dollop of butter if you prefer. I prefer mine with a dollop of butter and let it melt on it and with a side of fresh home made dahi.
Fresh of the griddle ~ Mooli stuffed Makki ki Roti with a dollop of butter for Roti Mela