Makkai Roti
Instructions:
Prepare the dough: In a bowl, combine makkai flour, radish, fenugreek leaves, and salt. Gradually add whey water and knead until smooth.
Rest the dough: Cover and let it sit for 10 minutes.
Roll the roti: Knead once more, then flatten and roll into a thin disc using dry flour to prevent sticking.
Cook: Heat a tawa (griddle) and cook the roti on medium flame, flipping until golden brown on both sides.
Finish with ghee: Apply ghee before serving for a rich flavor.
Special Comments
This Makkai Roti brings warmth and comfort with every bite. Rich in fiber and wholesome goodness, it’s a perfect winter treat when served with traditional Punjabi dishes!
Makkai Roti
Notes/ Precautions
Rolling Tip: Makkai dough can be fragile. Roll gently or flatten using your hands .
Alternative Binding: If whey water is unavailable, use warm water or a bit of curd.
Extra Flavor: Add ajwain (carom seeds) or green chilies for an enhanced taste.
Serving Suggestion: Best enjoyed with white butter, pickle, or jaggery .