Makai Ki Roti is a famous Punjabi dish. I make it in winter. It eaten with Sarson Saag (mustard leave curry)
Baisakhi celebrations are incomplete without having Sarson ka Saag and Makai ki Roti.
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
Chopped Methi leaves 2 Table Spoons
6 tablespoon butter
Salt to taste
Warm water to knee dough (as need)
Mix cornmeal, whole-wheat up flour, Chopped Methi leaves and salt. Add a little warm water in it to make medium soft dough.
Divide the prepared dough into eight to ten equal portions. Keep it aside for 20 to 30 minutes covered with a damp cloth
On a floured surface roll out the balls into discs. The thickness of the roti should be like a Pan Fried Pizza Base.
Heat a griddle on a medium fire. Put each roti on the griddle and cook on the first side for 30 seconds then turn.
After 30 seconds spread a little butter on the top surface and turn immediately. Fry for a minute and turn again.
Do this till the roti is crisp and golden on both sides. Serve hot with Sarson ka saag topped with a small dollop of butter.