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
Your roti looks just perfect. A good use of corn flour! I would be sure to enjoy this.
OOOHHH!! MAKKI KI ROTI LOOKS TEMPTING.. GORGEOUS PICTURE..
Looks great..I have nt heard of rotis made of corn flour..sounds nice..will try it sometime
yummy,crispy,tasty,cant think of more words,,,to describe,,will sure try this out,..thanks fro sharing,..
that looks lovely. always wondered how to make makki ki roti…thanks!
Wow Makki ki roti ..I tried once and found it very difficult to roll out ..yours is just perfect ..great job
how yummy is that!!
Oooh! Delicious! I’d love that!
Priya, what a lovely recipe. I love makki di roti but always find it a challenge to roll it out- the dough just feels too sticky. I’ll try it out your way.
It looks mouthwatering with that dollop of butter
Thank you very much everyone for the sweet comments. Yes, do give it a try and I am sure you will surprised how easy it is to prepare & super nutritious. Just make sure to follow the tip to use hot water to knead the dough and do not roll it too thin. Let it be at least as thick as a paratha. Let me know how it turned out.
It looks so good. I have tried mooli parathas earlier, but not using corn flour. Would like to try it.
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Lovely recipe, looks awesome!!!!
Thanks for dropping by. I’m very glad that you liked my blog. Here is the link to the me-me.
Lovely entry! Makke ki roti is my favourite too, but I have never stuffed it with mooli. Can imagine the taste…so good:)
Priya..that looks really very yummy!
just wanted to ask whether this corn flour is the same flour we get in the indian grocery stores and is used as a thickening agent in manchurian recipes………..but thats white in colour . the one showed in the picture above is lightly yellow……
Thanks for checking out the recipe. No, the white corn flour which used as thickening agent is NOT what you want. But in Indian grocery stores, you will find makki ki atta – http://www.indianblend.com/site/664954/product/FL-2 it looks yellow.
Hope this helps.
Thanks Dhan. Glad you find the dish yum.