Tuesday, November 27, 2007

Methiwali Makke Di Roti

Makke di roti and Sarson da saag is a well known Punjabi comfort food. Since I had some fresh methi leaves (fenugreek leaves) at hand, I added them to the roti today. The result was delicious methiwali makke di roti.

I recommend using Masa Harina for making Makke Di Rotis.
Here's what I did -
Methiwali Makke di Roti
(Makes 12 rotis)
2 cups Masa Harina [I used Bob's Red Mill Brand]
1 1/2 cup fresh fenugreek leaves, roughly chopped
1 small onion, finely minced (optional)
1/2 tsp roasted cumin seed powder
salt to taste

1 1/2 cups hot water
oil for shallow frying

Suggested Accompaniment (non-vegan)
Homemade White Butter or Amul Butter
1. Take all the ingredients except oil and water in a big plate ("Paraat")
2. Swirl a fork in the dry ingredients so all the ingredients are nicely mixed.
3. Slowly add hot water as needed to knead a soft dough. The dough should not be sticky. Keep kneading till it reaches not dry and not sticky consistency.
4. Cover and keep aside for 1/2 hour.
5. Heat a griddle or tawa.
6. Take two parchment papers. Keep a ball of dough between them and roll a rolling pin or pat with your hands till you get a uniformly thick disc.
7. Take off the parchment paper and place on the hot griddle. Flip on the other side after about 2 minutes. Let it cook till  brown spots appear.
8. Serve with a freshly made white homemade butter for the real taste of Punjab! Just simple Amul butter would taste equally amazing!! ;-D
Note -
1. I have started using Masa Harina (which is the corn flour Mexican cooks use to make corn tortillas. This gives the most amazing Makke di Rotis.
2. You can use a tortilla press for making these roties.



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