Photograph of the finished Makki di roti

India · Bánh bột ngô Makki di roti

Makki di roti

40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Makki corn flour Makki corn flour 1.3 lb
  • Photograph of Ghee Ghee 4.2 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Spinach Spinach 1.3 lb
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Atta whole wheat flour Atta whole wheat flour 2.8 oz

Method

  1. 1 Knead the makki cornstarch with warm water for 8 minutes; the water must be warm so that the cornstarch swells and the dough binds together.
  2. 2 Wrap the dough tightly and let it rest for 10 minutes; the cornstarch will crumble when rolled out as it cools.
  3. 3 Place the dough ball between two sheets of plastic wrap sprinkled with atta powder, then flatten it into a 4 mm disc.
  4. 4 Repair the edges of the pancake by running a wet finger along the edge; cracks in the edge will cause the pancake to break when flipped.
  5. 5 Pan-fry for 3 minutes on each side until golden brown, then brush with a thick layer of ghee butter.
  6. 6 Cook spinach with ginger, garlic, and chili peppers for 20 minutes, then mash it to make a sarson (a side dish).

With an appliance

  • Oven 40 min

    Replace step 5: Place the cake on a preheated cast iron baking tray in the middle rack of the 240°C oven for 6 minutes, rotating the tray at minute 3. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.

Start cooking