Preparing Sarso Ka Saag and Makki ki Roti is a labour of love, worth all the calories.
It is that time of the year again, the sun bids an early farewell for chilly, lazy evening and before you know it, you are sitting all curled up inside your quilts. But if everyone is inside quilts, who is to take the kitchen? Because let’s admit it, we are also so much more hungrier in winter. And going by winter delicacies across the country, we want nothing short of a feast.
Preparing Sarso Ka Saag and Makki ki Roti is one such labour of love. Makki Ki Roti, is a popular Punjabi flatbread that is made only during winters. Why winters, you ask? Because the chief ingredient in this roti is maize flour, which is a seasonal flour.
Many say making Makki ki Roti is a little tricker in comparison to Wheat Roti, but once you get a hang of it, you will fall in love with this gluten-free, nutritious bread. Makki Ki Roti. Here are some tips that may come in handy.
Take this flattened dough and place on the hot griddle. And when the bottom of the roti crispens, flip it over and serve hot with a dollop of ghee. Here's a detailed recipe of making Makki ki Roti at home.