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Dr Nature - Desi Makki Ka Atta - (indian yellow corn flour) - 1.5kg

£5.495£10.99Clearance
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This flour contains high glycemic index. So it is better you eat in limitation or avoid as it may increase your blood sugar level. How to make soft makki ki roti or corn flour bread? Jump to Recipe Print Recipe Corn Flour Bread or Corn Bread or Cornmeal flatbread | How to make makki ki roti or makki di roti Sarson Ka Saag and Makke Ki Roti are a perfect combo. For a complete dinner, serve with a cube of jaggery, white butter, and Mooli.

Makke ki roti is a flatbread made with makki ka aata. It is a type of flatbread or roti that is popular in the Punjab region of India. Maize flour is gluten-free and is used as a substitute for wheat flour in many gluten-free recipes. While makki ki roti with sarson ka saag is a fantastic combination, this cornmeal bread goes well with almost any Indian curry. It is famous not only in Punjab but also in Rajasthan, where it is served with kadhi. Divide the dough into equal portions and make dough balls. Cover the pieces with a clean kitchen towel, while you work with a single piece. SHAPE THE ROTIBefore rolling the dough ball into roti, knead it again using your palm. It makes it easier to roll the roti. Add the greens along with garlic, ginger, green chilies, salt, and ¼ cup of water. Pressure cook in a pressure cooker or Instant Pot. Makki in Hindi means "corn/maize" and Makki ki roti means 'maize bread'. The basic recipe requires just a handful of ingredients, maize flour, ajwain [carom seeds], salt, and some water to bind the dough. With Mooli – Add ½ cup grated mooli while making the dough. Then follow the same process as mentioned. Health Benefits of Makki Ka Atta Hot water is added to the dough to make the makki ka atta more pliable and easier to roll. If you are having difficulty, adding a bit of whole wheat flour (atta) can also make the roti easier to roll.

To get the traditional look after rolling, pat roti all over using fingers to achieve the same look as if you rolled it with your hand. The little bubble will start appearing in about 1 minute (approx.) and with the help of a spatula turn the makai ki roti over to the other side and cook for a few seconds. This flour took 12-15 minutes/intervals, before it was ground to my satisfaction. The process is labor intensive…but believe me the results are well worth it! Additionally, if you are not comfortable to cook the chapati on direct flame then you can try to puff up on hot tava itself. We are cooking on the stovetop with a cast-iron skillet (easily available in your kitchen than clay tawa or tandoor)

Mooli (radish) – Grated mooli makes a great addition too. Add 1/2 a cup of grated mooli while making the dough. The rest of the recipe remains the same. Sooji – cream of wheat(both coarse and fine). Used in making sooji halwa, rava dosa, rava kesari, rava upma.

The combination of saag and Makki ki roti is like a match made in heaven, they both compliment each other so well. WHAT IS MAKKI KI ROTI Apply ghee or oil as needed and flip the roti couple of times for even cooking. When the roti is cooked the color of the roti will turn into bright yellow color with some brown spots.Add lukewarm water, little by little, and knead to make a soft dough. The amount of water will depend on the quality of the maize flour. Heat tava / griddle and grease with butter. Place the bread on it and drizzle some more butter. Cook on medium high flame till one side is little browned. Then flip on the other side and drizzle some more butter. Cook until it becomes golden brown on both the sides.

Cook from both sides until brown spots appear. Cooking on direct heat will lend a smoky flavor to the rotis.Making Makki ki Roti is actually not that difficult as we think. A lot of people roll this roti between plastic sheet which makes it difficult to transfer on the griddle. Keep a glass of water on the side. Take a piece of parchment paper on the rolling board and wet the paper lightly. Place the flattened disk on the wet paper. Stone grounded cornmeal: It has a part of husk and germ adding nutrient value to the recipe. It is perishable sooner unless refrigerated. Addition of vegetable oil makes the roti soft from inside. You can even use ghee instead of vegetable oil, but that would make it non vegan. In India, makki ki atta (maize flour) is different from corn flour. Corn flour is just plain white color and also referred to as cornstarch here.

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