Tuesday, 4 December 2012

Makki ki roti


Makki ka atta- 1 cup,
Raddish - half (grated and water squeezed out),
Salt - 1/2 tsp,
Hot water - approximate 150 to 200ml.

Take a bowl and mix all the ingredients except water.

Gradually add hot water to the dough and knead into a soft dough.
Keep kneading and  adding water to get a soft dough.( it will prevent the dough from cracking when rolling)
Cover and leave for 20 minutes.
After 20 minutes ,knead again and then divide the dough into 7 equal parts.
Since the dough is delicate, it can be made  by patting them on the counter or between both palms ,I have used two plastic sheet to roll the dough.One below and  another sheet on top and then lightly roll the dough with a rolling pin.
This process is easy to roll the dough.
Heat tawa on high heat.
As tawa heats up put the makki ki roti to cook.
Cook the roti on medium to low heat.
Makki roti is a little thick then usual roti,and will take a little longer to cook.Toss twice and then
spoon ghee on both sides and cook till both the sides are lightly brown.
Enjoy hot makki roti with sarsoo ka saag.

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