| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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Ingredients
- 2 cups Corn Makka Ataa / Meal
- 1 tsp Ajwain seeds / Carom
- 1/2 tsp Haldi Turmeric /
- Salt – as needed
- 2 tbsp Oil
- 1 cup water Warm
Ingredients
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|
Instructions
- Take 2 cups of makka ataa in a mixing bowl and add turneric, carom and salt and mix all with a fork.
- Add 2 tbsp of oil and slowly add lilttle warm water into the flour mix and start kneading it to make a smooth dough. The dough may appear cracks but it’s completely okay.
- Now begins the tough part. Pinch a small lemon sized ball and roll between your palm.
- Spread a plastic sheet on the kitchen counter and place the ball in one side of the plastic.
- Take the other side of the plastic and cover the ball.
- Now start rolling the balls outwards to make a small chapati. You might see the corners cracking but again it’s okay, because that’s the way it should be.
- Heat and grease a tawa with ghee and carefully place the makka roti on it.
- Roast from both sides and add gee from sides to get the roti fried from the corners and little from the center as well.
- Flip the roti and ghee roast it from both sides equally.
- Place the rotis in the serving plate and add a dollop of ghee or butter over the makka roti and serve hot with sarson ka saag, pickle, onion salad and chaas.
Recipe Notes
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