Mooli Methi Makki Roti Recipe
Punjabi Winter Special! Soft Makki ki Roti made with mooli, methi, gajar. Authentic Desi Recipe!
Ingredients
- 1 ½ cups water
- 2 tbsp chopped fresh methi fenugreek leaves
- 2 tbsp shredded mooli radish
- 2 tbsp shredded gajar carrot
- ½ tsp black pepper powder
- ½ tsp ajwain carom seeds
- ½ tsp salt
- 2 cups makki ka atta maize flour
- 1 tbsp melted ghee
- Additional ghee for frying
Instructions
- In a saucepan, boil water. Add chopped methi, shredded mooli, shredded gajar, black pepper powder, ajwain, and salt. Mix well to combine. Turn off the heat.
- Add makki ka atta to the saucepan and mix until well combined. Cover and let the mixture rest for 10 minutes.
- Transfer the mixture to a bowl and knead for 5-7 minutes, until the dough becomes soft and smooth. Add melted ghee and knead for another minute.
- Divide the dough into small balls and cover them with a damp cloth.
- Heat a tawa over medium-high heat. Dip a dough ball in makki ka atta and roll it out into a circle on a baking paper-lined chakla or rolling surface.
- Transfer the roti to the tawa and cook both sides, until light brown spots appear. Apply ghee and cook both sides until golden in colour.
- Generously apply white butter over the Makki Ki Roti. Serve hot, paired with Sarson Ka Saag.