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Makkhi di Roti

posted 19 Jan 2014, 22:11 by R A   [ updated 20 Jan 2014, 07:12 ]
Corn Flour - 2 cups
Radish (grated) - 1 cup
Salt - 1/2 tsp
Water to knead (Warm water)

Knead Corn flour with warm water. Add greated radish and salt while kneading. As Radish will let out water, add warm water carefully. Make it a soft dough. 

Making this Roti is a bit different from the regular rotis. Place a ball of the dough, inbetween two clean sheets of Polythene and press it with the palm to make the roti. This roti will be thicker than the regular ones. 

Remove from the polythene sheet and toast it on a tawa. Toast both the sides on low heat till both the sides are well cooked. Remove from flame and add ghee and butter. Serve hot with Sarson ka Saag or any Paneer dish. 

This dish is served mainly on Baisakhi