Come winters and chilly mornings. You might just
want to cook a late breakfast and early lunch. Let’s call it Brunch. Here is
one of the delectable recipes which satisfies your taste buds, is made from
seasonal vegetables, keeps your body warm, and is easy to prepare and is equally
nutritious .Being from a Punjabi household this is one of my favorite.
want to cook a late breakfast and early lunch. Let’s call it Brunch. Here is
one of the delectable recipes which satisfies your taste buds, is made from
seasonal vegetables, keeps your body warm, and is easy to prepare and is equally
nutritious .Being from a Punjabi household this is one of my favorite.
A Wintery Punjabilious Brunch || Stuffed Makki Di Roti
Main Ingredients:
1. Fresh
Green Methi leaves(1 bunch)
Green Methi leaves(1 bunch)
2. About
two radishes
two radishes
3. 150-200
grams Makki ka Atta
grams Makki ka Atta
4. Ginger-garlic-green
chili paste(1 spoon)
chili paste(1 spoon)
5. Salt,zeera
powder,ajwain,haldi,lal mirch,kali mirch(according to taste)
powder,ajwain,haldi,lal mirch,kali mirch(according to taste)
6. Mustard
oil(25-30 ml)(any oil of your choice)
oil(25-30 ml)(any oil of your choice)
7. About
1 cup of warm water for kneading
1 cup of warm water for kneading
8. A
clean plastic sheet for making rotis.
clean plastic sheet for making rotis.
Method
·
Clean , chop and wash fresh green methi leaves(wash
thoroughly)
Clean , chop and wash fresh green methi leaves(wash
thoroughly)
·
Grate Radish(Muli)(do not grate too
thin).Squeeze only extra water. Do not squeeze too tight.
Grate Radish(Muli)(do not grate too
thin).Squeeze only extra water. Do not squeeze too tight.
·
Mix makki ka atta, methi leaves, radish
and all other dry ingredients except mustard oil. Knead the dough slowly using
warm water. Use minimum water and make dough that is not too loose.
Use water sparingly. Use knuckles for kneading. Knead for 5-7 minutes.
Mix makki ka atta, methi leaves, radish
and all other dry ingredients except mustard oil. Knead the dough slowly using
warm water. Use minimum water and make dough that is not too loose.
Use water sparingly. Use knuckles for kneading. Knead for 5-7 minutes.
·
Keep the dough aside for half an hour
covered with a lid.
Keep the dough aside for half an hour
covered with a lid.
·
Now Heat the tawa on high flame. Tawa
should be quiet hot for rotis.
Now Heat the tawa on high flame. Tawa
should be quiet hot for rotis.
·
Use a clean plastic sheet(cleaned and
dried milk packet sheet works fine) and dip your fingers in hot water and take
a small amount of dough, make dough wet and start spreading it on the plastic
sheet with wet fingers by moving the sheet round and round. Here dough should
not be too dry and roll thick rotis as compared to normal atta rotis.
Use a clean plastic sheet(cleaned and
dried milk packet sheet works fine) and dip your fingers in hot water and take
a small amount of dough, make dough wet and start spreading it on the plastic
sheet with wet fingers by moving the sheet round and round. Here dough should
not be too dry and roll thick rotis as compared to normal atta rotis.
·
On a very hot tawa, put the makki rotis
by separating it slowly from plastic sheet. Put mustard oil around the rotis
and as they change colour, turn them over and apply oil on both sides. Its
takes 5-7 minutes for one roti.while turning the roti over be careful not to
break it. Use a flat spatula.
On a very hot tawa, put the makki rotis
by separating it slowly from plastic sheet. Put mustard oil around the rotis
and as they change colour, turn them over and apply oil on both sides. Its
takes 5-7 minutes for one roti.while turning the roti over be careful not to
break it. Use a flat spatula.
·
Once cooked on both sides, serve hot.
Once cooked on both sides, serve hot.
·
Serving suggestions-Dollop of home butter,
fresh dahi,gajar gobi shalgam ka achaar.Yes a cup of adrak chai completes the brunch.
Serving suggestions-Dollop of home butter,
fresh dahi,gajar gobi shalgam ka achaar.Yes a cup of adrak chai completes the brunch.
Serves about 2 people and makes 6-7 Makki ki rotis
Tips:
Clean methi beforehand. Use warm water to knead the dough.
The dough should not be loose but while rolling rotis with hand ,wet the dough
enough so that it spreads easily. do not roll thin rotis. Make small rotis to
begin with.
The dough should not be loose but while rolling rotis with hand ,wet the dough
enough so that it spreads easily. do not roll thin rotis. Make small rotis to
begin with.
# A Wintery Punjabilious Brunch
# Stuffed Makki Di Roti
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