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Makki Ki Roti | Gaon Ki Chutney

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Makki Ki Roti | Gaon Ki Chutney

Makki ki roti banane ka sabse aasan tarika.

Features:
  • Suitable for vegetarian
Cuisine:

Easiest way to make Makki Roti (corn bread)

  • 50 mins
  • Serves 2
  • Easy

Directions

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Makki Ki Roti, Lehsun Chutney 

Ingredients

Water (पानी) – 1½ cups

Salt (नमक) – a pinch 

Oil/Ghee (घी) – 1 tbsp

Makki Atta (मक्की आटा) – 2 cups

Ghee (घी) – for smearing

 

Lehsun/Gaon Ki Chutney 

Mustard Oil (सरसों तेल) – ½ cup 

Dry Red Chilli (सूखी मिर्च) – 45gm (30nos)

Heeng (हींग) – ½ tsp

Cumin seeds (जीरा) – 1 tbsp

Coriander seeds (धनिया) – 2 tbsp

Ginger, chopped (अदरक) – 2 tbsp

Garlic, peeled (लहसुन) – ½ cup (125 gm)

Amchur Powder (अमचूर) – 2 tbsp

Salt (नमक) – 1½ tbsp

 

Sarson Ka Saag | Traditional Style & Extra Shot

 

Steps

1
Done

For Makki Roti

Bring water to a boil along with salt and 1 tbsp of ghee and turn off the heat. Add makki ka atta and stir till it absorbs all the water. Now cover the atta with a lid and let it sit for 10 mins.
After the resting time of 10mins scoop out the atta on to a kneading surface and knead it with some oil for 7-10 mins. As you knead it the cracks from the dough will form.

Divide it into equal sized dough of your choice of size, a medium size dough ball is a good size to handle. Dust the counter with dry makki atta and then roll it out like a chapati. Cook on both sides on a hot tawa and then cook it on an open flame to puff it up. Smear ghee on the hot roti and serve.

2
Done

For Lehsun Chutney

Heat oil in a pan and gently on low heat fry the chillies. Remove them and keep aside. To the same oil add heeng, cumin, coriander, peeled garlic, ginger and cook them for 3-4 mins till the garlic gets tender.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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