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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -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!