Makki ki Roti and Sarson ka Saag

Nutrition values are AI-estimated based on ingredients.

• Approximately 1.5 cups water
• Approximately 2 cups makki atta (cornmeal flour)
• A few drops oil
• A bowl sarson ka saag
• A small knob white butter
• Sliced white and orange pieces pickles
• Small, dark brown pieces jaggery/gur

1. 1Pour approximately 1.5 cups of water into a small stainless steel saucepan and bring it to a rolling boil on a gas stove.
2. 2Turn off the heat, then slowly pour approximately 2 cups of makki atta into the hot water in the saucepan.
3. 3Mix the flour and hot water thoroughly together using a wooden pestle-like tool.
4. 4Cover the saucepan with a lid and let the mixture rest for 10 minutes to allow the flour to absorb the hot water and steam.
5. 5Transfer the warm, crumbly mixture from the saucepan into a large golden brass bowl (parat), then patiently knead the dough with hands for about 7-8 minutes until it becomes smooth and cohesive.
6. 6Drizzle a few drops of oil onto the kneaded dough and give it a final knead to further smooth it out and prevent cracking.
7. 7Divide the smooth dough into equal-sized small balls or 'pedas', then cover them with a cloth and let them rest for another 5 minutes.
8. 8Generously dust a wooden rolling board (chakla) with makki atta, place a dough ball on it, flatten slightly, and carefully roll it out using a rolling pin (belan).
9. 9To achieve a perfectly round shape, place a circular lid or plate over the rolled dough and cut around it, trimming any uneven edges.
10. 10Gently transfer the perfectly round makki ki roti onto a hot, flat non-stick griddle (tawa/pan) and cook on both sides until light golden spots appear.
11. 11Transfer the roti directly over an open flame on a portable gas stove to puff up like a traditional Indian bread (phulka).
12. 12Serve the hot, freshly cooked makki ki roti on a golden thali (platter) with a generous dollop of white butter on top, accompanied by a bowl of sarson ka saag, sliced radish and carrot pickle, and small pieces of jaggery (gur).

These instructions are our analysis of the original video. Watch on YouTube →