Makka roti and Sarson ke Saag (green Mustard leaves curry) are a popular winter combination in many North Indian homes. Makka roti can also be served with saags ) other than sarson/mustard. The word saag simply means green leaves cooked in a curry style (not exactly like curry). A glass of cold Sweet Lassi, or Namkeen Lassi go well with it are usually served with it.
You can add other ingredients to the dough, see Notes below. Cornmeal dough also make nice Pizza base; add at east 40 % plain flour (maida) to the dough and some yeast. Makes approximately 8
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Ingredients
| • | 2 cups medium ground corn flour/cornmeal or makka atta, not the fine corn starch for making custard (ask for Roti cornmeal). |
| • | 1 1/2 cup boiling water |
| • | 1/2 cup chapatti flour on a plate, for dusting |
| • | 1 sandwich bag, cut open on 2 sides. |
| • | *If you live in India, you do not need to mix two types of corn meals, just buy makka roti flour. |
Instructions
| 1. | Place both cornmeal flours in a heat resistant bowl, add boiling water, mix with a fork and leave until cool enough to handle. |
| 2. | Knead to make a firm dough. Make sure that the consistency of the dough is firm enough to roll out, but not too hard. Hard dough will make hard rotis. |
| 3. | Divide dough into 8-10 portions and roll into balls, using chapatti flour to dust your hands. You can make one ball at a time, making the next one while previous roti is cooking. keep them covered with a moist cloth. |
| 4. | Heat the griddle/tava/frying pan. |
| 5. | Place one dusted dough ball on the centre of bottom layer of plastic and cover with the 2nd layer of plastic. Corn dough is sticky and plastic makes rolling it out easier. |
| 6. | Roll it out through the plastic, into a 12 cm. circle. It should not be too thin, roughly 1/2 to 3/4 mm. You may need to dust it with flour a few times during the rolling out. Some people will use a film of oil on the plastic, instead of dusting flour. |
| 7. | Peel the top plastic sheet off gently. Lift the bottom sheet off the rolling board, placing the roti side on your left palm. Gently (it breaks easily) peel the plastic off. |
| 8. | Transfer to a pre-heated griddle. |
| 9. | After a minute or two, turn over gently using a wide spatula. While it is cooking, you can roll out the next roti. |
| 10. | Turn it over once again. Both sides should have a few brown spots on it. |
| 11. | Now cook it directly on a flame, using tongs, turning frequently, until crisp and cooked. It takes longer to cook than a wheat roti. You can also cook it under a preheated grill (HOT), but make sure to keep a close eye or it will burn! |
| 12. | Serve immediately, smeared with a little butter or ghee, with Sarson ka Sag or Sarson ka Saag and Turnips or Palak Paneer. |
Notes
| • | If you need to cook rotis in advance, cook until step 10, and keep wrapped in a towel or in an air tight roti container. When ready to serve, heat a grill to maximum and cook on both sides, 3-4 rotis at a time. |
| • | You can add chopped coriander leaves/a handful of fresh methi leaves/1 tbsp. dry methi leaves/very finely chopped green chillies/onions to the dough, along with a little salt. This dough can be made into either rotis or parathas. Shallow fry it to make parathas. |
| • | If you have difficulty in rolling out corn meal rotis, add 2-3 tbsp. chapatti flout to it. |
| • | I sometimes add 1/3 cup of mashed potato to the dough to give it a softer texture. |
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