MAKKAI KI ROTI RECIPE
Serves : 6 people
Preparation Time: 15 minutes
Cooking Time: 25 minutes
INGREDIENTS :
150 grams cornmeal (makkai ka atta)
300 ml water
3 tablespoon sunflower oil
150 grams chapati flour
3 teaspoon green chillies chopped
1 teaspoon salt
1 teaspoon sugar
Some oil for rolling dough
Some oil for frying
METHOD :
1. Bring the water to a boil in a small saucepan.
2. Remove from heat and add half the oil to it.
3. Add the cornmeal, stirring constantly to avoid lumps.
4. Cover and put over very low heat for 4 minutes.
5. Remove from heat, mix in the remaining oil and leave to cool.
6. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.
7. Now add the chappati flour and mix in well to avoid lumps.
8. This should produce a semi-stiff dough. Add more water if necessary.
9. Pour some sunflower oil into a saucer, spread a little onto a clean work
surface and rub some onto a rolling pin.
10. Divide the dough into 16 equal pieces and roll them into balls.
11. After dipping one of the dough balls into the saucer of oil to coat it, place
it on the oiled work surface, and using the oiled rolling pin, roll it into a
disc about 2 mm thick.
12. Pour about a tablespoon of oil into a medium sized frying pan and heat over
medium heat.
13. When the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes
or until it turns golden brown on the side facing the pan.
14. Flip the roti over and again fry for 2-3 minutes. The rotis look much like
parathas.
15. Repeat steps 5, 6 until all the dough balls are converted into rotis.
