Hello friends, Ravneet Bhalla presents Mom-made Makki di roti, which is a favorite with Punjabis. Before beginning the video, I want to know about your location. Where are you watching this video from?
Making makki ki roti with pureed methi or fenugreek takes this recipe to another level. You will need to blend methi leaves with onion, ginger, garlic, green chili. Please don't add water. Let's knead the dough with methi puree and cornmeal or makki atta. Add salt, ajwain, jeera, and black pepper powder. If the dough looks dry, you may add little amount of water to knead into a soft dough. Set aside for 10 minutes.
Let's make makki di roti for breakfast. Take a big ball and flatten with hands. Mom uses her hands to roll out the makki roti easily. You will need to dust the surface with some dry atta. Apply some water on your hands and then start flattening the dough into a chapati. You may use a rolling pin to gently flatten and shape the dough.
Let's fry the makki roti on a hot skillet. Flip side after a few seconds carefully. Makki roti tends to break. Flip side again and apply oil to fry the paratha. roast the other side too. Enjoy garama garam with malai, ghee, butter, sarson da saag, or maah di daal. Punjabis love makki roti with gajar matar aloo too. What's your favorite way to enjoy this gluten free paratha. Share in commnets.