It is a popular punjabi flat bread made from corn flour and generally served with sarson da saag. makki is a Punjabi word for maize (corn) and a yellow flour made from it is the base ingredient for this recipe.
- Corn kernels boiled and crushed – 1 cup
- Maize flour – 2 cups
- Ginger finely – chopped 1 teaspoon
- Green chilies finely chopped – 2
- Onions finely chopped – 1 medium
- Radish grated – ½ medium
- Carom seeds – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Dried mango powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Salt – To taste
- Ghee – 4 teaspoon
- Chaat masala – As req
- Schezwan chutney – As req
- Heat sufficient water in a non-stick pan till lukewarm
- Mix together ginger, green chilies, onion, radish, corn kernels, carom seeds, red chilli powder, dried mango powder, garam masala powder, salt and maize flour in a bowl. Add sufficient lukewarm water and knead into dough.
- Heat a non-stick tawa.
- Divide the dough into small portions and shape into balls. Pat each ball in your palm to a small roti
- Place each roti on the tawa and cook for ½ minute. Flip and apply ½ tsp ghee on top and flip again. Apply ½ tsp ghee on the other side too and cook, turning sides till both sides are evenly done.
- Place on a serving plate, sprinkle chaat masala and serve hot with Schezwan chutney