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Makki Ki Roti | Punjabi Corn Bread

Corn from Punjab
Maize in punjab image based on Tore Urnes
About Makki Ki Roti

Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice. Serve them by stack them by spreading melted butter between each bread.Customize by adding cumin seeds, garam masala, chopped fresh coriander or other spices on this basic recipes.

 Ingredients

3 cups corn meal
1.25 cup boiling water
30 g ghee (substitute butter)
¼ teaspoon salt or salt to taste

 Preparation
1 Mix corn meal and salt in bowl.
2 Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.
3 Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter).
4 Cook breads in either on a skillet with ghee until light brown on both sides on low-medium heat.
5 Serve hot with chutney.
Nutritional Analysis

Total Calories (kilo calories)

198.5 10

Total Calories from Fat (kilo calories)

47.5

 

Total Fat (g)

5.4

8

Total Saturated Fat (g)

2.6

13

Total Transfat (g)

0.1

 

Cholesterol (mg)

9.6

3

Sodium (mg)

234.1

10

Carbohydrate (g)

35.2

12

Dietary Fiber (g)

3.3

13

Sugar (g)

0.3

 

Protein (g)

3.7

 

Vitamin A (IU)

213.0

4

Vitamin C (mg)

0.0

0

Calcium (mg)

3.0

0

Iron (mg)

1.6

9

For low calori makki ki roti, avoid ghee and cook in non stick skillet.
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