Simply said, Makai ki roti is the Indian version of corn bread. Makai ki roti is quite popular in Northern India. Its origin can be traced to Punjab and is also consumed with great joy in Pakistan. Makai ki roti is eaten along with sarson ka saag (made of spinach and mustard greens) especially during the winters.
Preparing makai ki roti is not exactly an uphill task. However if you want to go in for a completely authentic style of making it then you might struggle a bit. Traditionally the dough was prepared and small dollops were extracted from it. These dollops were flattened with the hand, remember no rolling pins were used and then baked on a hot griddle.
Don’t worry you don’t need to follow this process to the alphabet! Initially the dough is prepared from corn flour, a little salt and ghee. The dough is divided into small balls of equal size. Feel free to use a rolling pin to flatten out the dough balls to about 5inch in diameter. Bake it in a low flame griddle. Your makai ki roti is not ready unless you spread a little clarified butter on the warm roti or a spoonful of plain butter!
All the plans for dieting take a back seat when you plan to eat something like makai ki roti. A point to be noted is that most Punjabis were hardworking farmers and they got the requisite nutrition from such heavy diets of makai ki roti and sarson ka saag. Additional flavor is added to these amazing breads when served with a glass of butter milk.
Once you have these makai ki roti, you will not be in a hurry to forget the experience and taste!
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