This recipe will make 6 rotis, and will serve 3.
- 2 cups makki ka atta, corn flour
- 1 cup potato, boiled peeled and grated
- 1 teaspoon salt
- 1 teaspoon chili flakes
- 2 tablespoons dry fenugreek leaves, kasuri mathi
- 1/8 teaspoon asafetida, hing
- ¾ cup warm water
- 3 tablespoons of ghee or clarified butter for cooking roties
We also need a plastic sheet about 8” x 12” to roll the roties I am using a zip lock bag.
- Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For makki ki roti make the dough when ready to make roti.
- Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes. Potatoes help to binding the dough.
- Divide the dough in 6 equal parts. Make them in smooth balls.
- 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.
- Heat the skillet over medium heat. Skillet should not be very hot. Otherwise roties will not cook through.
- 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.
- After few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides. Remove from heat.
- Repeat with the remaining dough, until they are all done.