Makki ki Roti-Mouth watering taste

If simple Makki ki roti makes a sumptuous combination with Sarson ka saag, it can be cooked in other ways to relish with curd and butter also.

Methi wali makki ki roti:

Ingredients:

1. Corn flour (Makki ka atta-corn seeds grinded in finely granulated form)-400 gms.

2. Methi (fenugreek)-200-250 gms

3. Salt- as per taste

4. Ajwain (bishop’s weeds)- half tea spoon

5. Green chily-2-3 or as per your taste

Method:

1. Take corn flour/makki ka atta in some broad based utensil.

2. Finely chop methi and green chilies with some chopper.

3. Mix this chopped methi and green chilies with corn flour.

4. Add salt, ajwain.

5. Knead the corn flour along with all these gradients with luke warm water.

6. Make small balls.

7. Heat the flat pan (tawa) on stove and keep it on medium.

8. Take some flat surface. Spread some polythene/plastic sheet over it.

9. Keep the ball of flour on polythene sheet. Make a chapatti by pressing and slightly rotating the ball of flour on the surface till it becomes flat.

10. Put this chapatti over the hot pan and let it cook on medium flame.

11. Keep on pouring some ghee or oil (as per your wish) over the chapatti.

12. Let it cook till it becomes crispy.

13. Serve it hot with freshly made butter or curd.

Mooli/Radish wali makki ki roti:

Ingredients:

1. Corn flour (Makki ka atta-corn seeds grinded in finely granulated form)-400 gms.

2. Mooli/ Radish-3-4 medium sized (grated)

3. Salt- as per taste

4. Ajwain (bishop’s weeds)- half tea spoon

5. Green chily-2-3 or as per your taste

6. Anardana (powdered pomegranate seeds)-one tea spoon

7. Jeera (cumin seeds)-pinch of

8. Chopped soft radish leaves.

Method:

1. Mix all the gradients.

2. Knead the flour and make small balls as mentioned above.

3. Make crispy chapattis (as above).

4. Serve hot with curd or butter