5 Tips To Make Perfect Makki Ki Roti
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There’s a reason why everybody loves winter. It is the time to indulge in all those robust, greasy delicacies as much as enjoy the wholesome wealth of greens that arrive during the season. Our kitchen pantry and vegetable basket see a change in the ingredients, as palak, methi, bathua, sarson, and more galore. And everything from soups and parathas to thick curries become a regular fare. Sarson Ka Saag is one staple during winters, and we have no complaints about it. A traditional Punjabi delicacy that's popular in many parts of the country, ‘Sarso' means ‘mustard', while ‘saag’ means ‘greens’. This bright green curry with the goodness of mustard leaves and spinach makes it a healthy delight. 

However, Sarson Ka Saag is incomplete without Makki Ki Roti, with which it is most popularly paired with. While cooking saag isn't such an arduous task, Makki Ki Roti could be quite a task. Many people struggle to make Makki Ki Roti, which is round in shape and doesn't tear on the edges. Relatable much? But let us help you ace it this season. We have a few tips and tricks that you can bookmark that will make your job of making Makki Ki Roti a lot easier.  

But first let’s figure out why it is so difficult to make Makki Ki Roti, as compared with the regular roti. The primary problem is the flour itself. Rolling and cooking gehun atta roti is so much easier than Makki Ki Roti. This is because the dough of akki atta (maize flour) doesn't bind well and keeps breaking while being rolled into a roti. However, our tips can help you knead a smooth and soft makki atta dough that won't tear apart. 

1. Before kneading the dough, heat the flour in simmering water in a pan. Keep stirring till it starts taking shape. Then, cover the lid of the pan and let the steam build-up. Once done, turn off the flame after a couple of minutes. Take out the flour and knead to make it soft. This is one of the pro tips many women in Punjab uses. 

2. If the above tip seems like a long task, you can simply use lukewarm water to knead the dough and make it soft. Simply add some salt in the flour and knead with lukewarm water. But make sure to add water gradually, not all at once or it won’t be firm. 

3. When your dough is ready, start making small roundels out of it and roll each roundel with very light pressure. It may take some time but it will be worth the patience when you get smooth and round rotis in the end.  

4. Make sure to lift the roti carefully while putting it on the tawa to cook. There are chances of it breaking.  

5. When cooking on tawa, wait till one side cooks and becomes crispy before flipping it to cook on the other side. If the roti is a little crispy, there is less chance of it tearing apart.  

Now that you have all the necessary tips, make Makki Ki Roti with our recipe here, and pair with Sarson Ka Saag this winter.