Dr Nature - Desi Makki Ka Atta - (indian yellow corn flour) - 1.5kg

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Makki means maize (corn) and roti is a term used for Indian flatbread so Makki ki Roti in English means maize flour flatbread. Makki ka Atta- Also known as cornmeal or cornflour. I've used the fine variety for this recipe. Makki ka atta is yellowish in color with a slightly coarse texture. Always use fresh flour.

Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes. Potatoes help to binding the dough. Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.Corn flour and makki ka atta are both popular types of flour that are commonly used in cooking. They have similar properties and can often be used interchangeably in recipes. Sarson saag is a mildly spiced curry seasoned with very few spices that allow the flavor of the green to shine.Some find it slightly bitter due to the pungent mustard greens. But when cooked right this curry should not be bitter. Cooking Greens: It's important to cook the greens well else they will taste raw. The color of saag will be dull dark green and not bright green due to cooking for a longer time which is absolutely fine. Well cooked saag will also taste less bitter.

When the bottom side starts to brown, gently flip the roti with the help of a spatula. Drizzle some ghee or oil, and press the edges of the roti with a spatula, so that the roti gets cooked properly.Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: may be the edges will not be as clean like other roties. However, there are some differences between the two flours. Corn flour is lower in protein and fiber than makki ka atta, so it can produce a lighter texture in baked goods. On the other hand, makki ka atta has a higher protein content, so it can provide more structure and a heartier texture. Also, sharing tips and things to keep in mind throughout the instructions to get the perfect makki ki roti (and it will puff up slightly or completely). Sarson is known as mustard greens in English and saag is generally used for a spiced curry made of greens so Sarson ka saag is basically a spiced mustard greens curry. Nowadays, the greens are pressure cooked and then pureed to smooth or coarse texture using a hand blender or regular blender. I prefer mine slightly coarse.

Makki Ki Roti, a vegan and gluten free Indian bread that comes from the state of Punjab and is popularly eaten with sarson ka saag and jaggery with a dollop of desi ghee. It is popularly prepared during winters, due to its phenomenal nutritional benefits. I am a huge fan of saag [leafy vegetables]. Whenever, I make any saag, like Sarson ka saag or Kale Sarson ka saag, or just simple saag with a combination of different leafy greens sautéed in lots of garlic. I love to have it with makki ki roti or bajra roti. Ajwain - also known as carom seeds, caraway seeds or bishop's weed. Along with adding a nice peppery flavor, it also aids digestion. Corn flour and makki ka atta are two different types of flour that are commonly used in Indian cuisine. Corn flour is made from finely ground corn kernels, while makki ka atta is made from whole wheat flour that has been roasted and then ground. Greens: Use a combination of Mustard greens with other greens to reduce the bitterness from mustard. You can also make this saag with just mustards greens and spinach in the ratio of 2:1 if you can't find other greens. Both are easily available in grocery stores in the USA. You can also use a bag of mixed greens (spinach, mustard, collard, and turnip leaves).Here are a few Stuffed Paratha’s, that you can make at home for your everyday meals other than Phulka. This makki ka dhokla recipe is vegetarian and can be easily made gluten-free. You can also easily double or triple it. Ingredients Add a little water at a time and mix it with makke ka atta in a rotating motion from the center of the bowl to outward until it forms a dough and it cleans the sides of the bowl. While I have done the English, Hindi, Marathi and Gujarati translations on my own, for the other languages, the reference is taken from the book, Modern Cookery by Thangam Philip. List of Indian Flours Flour Just before rolling, knead each dough ball again. This is an opportunity to add more water as needed to smoothen the ball and make it pliable for easier rolling and round rotis.

Maize flour is also rich in iron, phosphorous, zinc, and antioxidants. Makki Atta contains a Plethora of vitamins like vitamin A, C, K, and B-complex vitamins. Cornmeal is also rich in iron, phosphorous, zinc, and antioxidants. It regulates blood sugar, is Gluten-free, ​beneficial for pregnant women, Will keep you warm, ​Improves thyroid function. This is also used in a weight loss diet. Traditionally makki ki roti were made on chulha or tandoor which gave a very nice smoky flavour to the roti. The practice is prevalent in villages even today. Start the Instant pot on saute mode (low) (after pureeing the saag) or transfer the saag to a heavy-bottomed pot. Add Makki atta and mix until smooth.For that charred tandoor look, transfer the cooked rotis directly on to heat and roast both sides until they are slightly charred. Do not overroast. They will turn hard. (this step is optional) Besan – gram flour used in making pakoras/fritters, besan ladoos, khandvi, dhokla, methi muthia, missi roti, besan halwa). Gluten free.