Recipe - Mooli aur Makki ki roti/ Corn roti (mokkha jonna rotellu)
Indian flat bread with maize flour/corn flour with daikon and greens.
Makki/Maize roti is very nutritious roti, suitable for a winter diet. Traditionally it is consumed in colder climates as it provides warmth. In India it is part of Punjab, Rajasthan and Gujarati cuisines. With the addition of daikon and the greens, they taste very good. Daikon has an active enzyme "myrosinase" which helps in digestion.
I learnt this recipe from my aunt Swadesh. Since she cooks by estimation, I am providing some measurements. My mom loved makki ki roti made by Swadesh. Its been more than six years my mom visited Swadesh, but makki ki roti fed by Swadesh is always remembered. The power of food ;-)
- Maize flour - 4 cups
- Daikon - 3 cups (grated)
- Greens - 2 cups approx(chopped fresh leaves of daikon)
- Green chillies -
- Salt - 1 and 1/2 teaspoon (according to taste)
- Water - 3/4 cup approx (warm)
Process:Take maize flour and grated diakon, mix them well.
Add chopped daikon leaves, green chillies and salt to the daikon and maize flour mixture.
Knead the dough with warm water. Add water little at a time.
Preheat tawa/skillet at the medium high temperature. Make big lemon size flour rolls. Place one roll on a clean surface with little flour on flat surface.
Flatten the dough with the palm in a circular motion. Pat the dough very slowly with little pressure. Moisten palm in between flattening the roti (prevents sticking of dough to palm)
Do not flatten the roti too thin as it may break when lifting from the surface.
Transfer the flattened roti on to the preheated tawa/skillet. Cook it for 30 seconds to 45 seconds.
Flip the roti on the second side and cook it well.
Apply ghee/clarified butter. Cook both sides of the roti and ensure roti is well cooked.
Serve makki ki roti with a gravy vegetable like turnip's curry/sarson ka saag or yogurt.
Preparation time: 20 minutes
# Roti's: 10-12 (depending on the size)