Makki ki roti
 Makki di roti | |
| Type | Bread |
|---|---|
| Place of origin | Indian subcontinent |
| Main ingredients | Corn flour |
Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi),(Shahmukhi), मक्की दी रोटी (Devanagari)) is a flat, unleavened Punjabi bread made from corn flour,[1] primarily eaten in Punjab region of India. Like most rotis in South Asian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine. [citation needed]
Literally, makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle. Due to this, making makki di roti is more difficult than the usual roti made from wheat flour. [citation needed]
Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk[citation needed]. Similarly, in Himachal and MahaPunjab, it is eaten with saag (from shaak for vegetable in Sanskrit) and also Maah (Urad) daal[citation needed]. Makki di roti, Saron da saag with bathu (bathua in Hindi) and Lassi are Punjab's very famous delicacy and are mostly eaten in winters[citation needed].
See also
References
- ^ Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.
Further reading
- "Makki di roti' and 'sarson da saag' losing its sheen in Punjabi platter". Hindustan Times. January 14, 2015. Retrieved May 5, 2015.
{{cite web}}: External link in|ref= - "This winter, Makki ki Roti is out of reach". NDTV. November 21, 2009. Retrieved May 5, 2015.
- "Winter recipe: Sarson da saag, makki di roti". The Times of India. January 17, 2015. Retrieved May 5, 2015.
- Marwaha, P. Shakahaari (in Dutch). Xlibris Corporation. p. 149. ISBN 978-1-4771-7170-7.
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