40 mins
Maaki ki Roti (Corn Roti)
Ingredients for Maaki ki Roti (Corn Roti)
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Maaki ki Roti (Corn Roti)
- 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.
- 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].
- 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'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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