Name: Mooli Methi Makai Ki Roti
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups grated radish/Mooli (I used 3 radish.Do not squeeze the juice from the radish); 2 cups Fenugreek leaves/Methi leaves (washed well and chopped); 1 tsp minced ginger/1 inch piece of ginger; 1/2 - 1 tsp minced green chilies/2-4 green chilies; 1 1/2 tsp Carom seeds/Ajwain; 1 tsp Coriander powder/Dhania powder; 3 Cups Makai ka Atta/Corn meal/Maize Flour; salt as per taste

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An authentic punjabi recipe of Makai Ki Roti with grated mooli and methi mixed into the dough.The mooli and methi mixed into the dough,take the taste of the makki Rotis to a whole new level.

I had earlier shared tips on how to roll perfect Makai ki rotis without any cracks. Because there is no gluten in the cornmeal, it can be tricky to roll. Though the traditional makki ki roti pairs really well with Sarson ka Saag,which I must say is one of the easiest and tastiest recipes as I use Frozen Mustard for the sarson saag.! This recipe of makai ki roti has so much flavor from the mooli and methi that it really doesn’t require any sabjis or saag, just some yogurt, home made white butter and gur. This recipe is a must during winters as it uses all the ingredients that are readily available during the cold months.

The recipe for this variation of the Makai ki Roti was shared by my friend Pompy Gill. She was kind enough to also share her recipes of the taditional makai ki roti and Sarson ka Saag. Some of my other traditional Punjabi recipes to try out are Dal Makhni-Institute of Hotel management Kolkata Recipe, Restaurant Style Dal Fry and Gobhi Matar.

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Mooli Methi Makai Ki Roti

Aanchal Gupta

An authentic punjabi recipe of Makai Ki Roti with grated mooli and methi mixed into the dough.The mooli and methi take the taste of the makki Rotis to a whole level.

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Prep Time 10

Cook Time 30

Total Time 40

Servings -10 rotis

Ingredients

2 cups grated radish/Mooli I used 3 radish.Do not squeeze the juice from the radish
2 cups Fenugreek leaves/Methi leaves washed well and chopped
1 tsp minced ginger/1 inch piece of ginger
1/2 – 1 tsp minced green chilies/2-4 green chilies
1 1/2 tsp Carom seeds/Ajwain
1 tsp Coriander powder/Dhania powder
3 Cups Makai ka Atta/Corn meal/Maize Flour
salt as per taste

Instructions

Grated radish/Mooli,do not squeeze out the juice from it
Wash the fenugreek/methi well and remove excess water
Place fenugreek/methi,ginger green chili in a food processor OR just chop the fenugreek/methi finely and use minced ginger and chilies
Put all the ingredients into a mixing bowl, including salt
Mix well, the mixture will be crumbly. Cover and set aside for 20-30 minutes
After 30 minutes the salt would have made the mooli and methi release water
Mix well to make a dough(Do not add any additional water)
Divide the dough into fairly large balls,about 8-10 balls
Take a ball and flatten on your palm,making sure the sides are smooth
Roll the disc in dry makai atta/dry cornmeal
Place the disc on a plastic sheet and put another plastic sheet on top
Use a rolling pin/belan gently and flatten into a roti
Place the roti on the tava and cook till there are brown specks on both sides
Use oil to make them crisp
Enjoy with yogurt,Butter,pickle and jaggery/gur

Notes

Do not add any water to the dough. The dough is crumbly to begin with but once the mooli and methi release water because of the salt, its enough water to bring the dough together. If dough feels too runny or dry(depends on quality and freshness of the Makai ka Atta/Corn meal/Maize Flour) add some more corn meal/makai atta. I cut open a gallon sized ziploc bag for rolling. You can use wax or parchment paper.Do not move the dough inside the plastic sheets, instead move the sheets around,with the dough inside, to get an evenly rolled roti.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients