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40 mins
Maaki ki Roti (Corn Roti) Recipe

Maaki ki Roti (Corn Roti)

Mamtha Sunil Kumar

Recipe by  

Maaki ki Roti (Corn Roti) in Punjabi stands for Maize and roti is Indian flatbread. These are prevalent during the North Indian winters. Maaki ki Roti is a unleavened bread and the lack of gluten makes it hard to roll out and make it like a traditional roti. If you are an expert in making Corn Tortillas, then you have it easy while making this recipe. I've suggested you add grated radish, but you can use onions or coriander if you prefer.

Cornmeal is a meal (coarse flour) ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in the United Kingdom.

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Maaki ki Roti (Corn Roti)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
makes 8 - 10 roti:
14 oz
makki ka atta (fine cornmeal)
5 oz
grated radish (or onions or coriander leaves)
 
salt
 
hot water

 

How to Cook Maaki ki Roti (Corn Roti)

  1. Place the cornmeal and grated radish (or onions or coriander leaves) in a bowl and add enough hot water to make a stiff dough. Mix with a wooden spoon until it is cool enough to be kneaded by hand. Knead for a few minutes and add a little more hot water if required.
  2. Divide into 8-10 portions and roll out each one, one at a time, into circles about 6" (15cm) diameter and about one-eighth inch (3mm) thick. Expert cooks will press the dough between their palms. You may find it better to roll the dough between two layers of plastic (like a split Ziplock freezer bag].
  3. Brush a skillet or griddle with peanut oil and cook each roti over a medium heat for a few minutes on each side. Top with a nut of butter and serve hot with Sarson Ka Saag.


Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
For a perfect Punjabi classic meal, serve Maaki ki Roti topped with butter (or ghee), alongside a warm bowl of Sarson Ka Saag and a large glass of buttermilk.
 
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