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  Name: Maki Ki Roti with Methi Popular
  Category: Bread
  Author: Rosie, Sydney
  Date: 2/18/2006 3:03:00 PM
  Hits: 6374
Ingredients:
1. 2 Cups Corn Meal ( Maki Ka Atta ) Don't confuse it with cornflour.
2. Water 1 cup
3. Oil or Butter 1 table spoon
4. Chopped Methi leaves 2 Table Spoons ( or use 2 table spoons of Dry Kasoori Methi leaves)
Instructions:
This is the famous Punjabi Roti which is quite popular in Punjab and North India

This could be a challenge to novice to prepare it..

1. Heat the water to boilig.
2. Take a mixing bowl and add the Maki ka Atta and make a well in the centre als add the SALT in it.
3. Add the boiling water in it.
4. Mix the dough with a wooden mixing spoon.
5. Also add the Methi leaves in it
6. Once it cools down knead it with hands.
7. Now rolling this into Roti is a challenge as you can not use dry flour for dusting so it will tend to stick to the surface.
8. Make a ball of the dough and try rolling it with a pin to give it a circular shape and then expand it b patting it by hands.
9. The thickness of the roti should be like a Pan Fried Pizza Base.
10. The Size should be about 6 inches in diameter.
11. Put in to a heated Tava or a fry pan and cook.
12. Turn sides when golden brown.


Serve the Maki Ki Roti with Dahi ( Yoghurt) and some ginger pickle.


Tips:

You can also make this roti plain by omiiting the Salt and the Methi Leaves. With Sarson Ka Saag normally a plain roti is used.

Hot Water is used to bind the Atta, if you use the cold water you would have difficulty kneading the dough and the Roti will tend to crumble while handling.
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