Makki ki roti and Sarson ka saag is a traditional Punjabi meal that’s popular all over the world. While packed makki aata (Maize flour) is commonly available in the markets, it might be difficult to find good Sarson for making saag in off season. So how do you satisfy the craving for the delicacy? By having delicious makki-gobhi roti! Grated cauliflower kneaded with maize flour, this roti is filling and doesn’t need any accompanying gravy with it.
- Maize Flour (Makki ka aata) 1-1/2 cups
- Cauliflower, grated 2 cups
- Green chili, finely chopped 1 large
- Coriander, finely chopped 1 teaspoon
- Salt To taste
- Red chili powder ¼ teaspoon
- Anardana (optional) ½ teaspoon
- Ghee For cooking the roti
- Water For kneading dough
- Wheat flour For dusting
- Combine the maize flour, grated gobhi, chopped green chili and coriander with salt, red chili powder and anardana.
- Using minimum water knead soft dough.
- Place a non-stick butter paper/sheet or small clean polythene bag on the rolling board or kitchen slab.
- Dust it with a little dry wheat flour. Take a portion of the dough and roll it into a ball.
- Using flour dusted fingers and palms, press and roll the dough into a chapatti.
Note: This roti cannot be rolled with a rolling pin since the dough will stick to it and break. Use dusted fingers and palms to softly press and roll the dough.
- Place a griddle or tawa on medium heat and grease it with a little ghee.
- When the tawa heats up, lift the polythene from one side and flip the roti onto your hand. Then carefully transfer the chapatti onto the tawa.
- Cook the roti from both sides and then grease each side with a little ghee. Roast from both sides and then transfer to a serving plate.
- Serve hot with butter and pickle.
Preparation Time: 25 minutes