Makke Ki Roti Recipe: The mere mention of 'Makke Ki Roti' (cornmeal flatbread) and 'Sarson Ka Saag' (mustard greens) is enough to make any food lover's mouth water. This traditional dish is especially popular in households across North India during the winter season. However, making Makke Ki Roti is not as straightforward as making wheat-based rotis; cornmeal lacks the binding properties of wheat flour, which often causes the dough to break or crack while rolling. Therefore, it is crucial to knead the dough and roll the rotis using the correct technique. Here are some simple tips for preparing the cornmeal dough, rolling the rotis, and ensuring they turn out soft and tender.

How to knead the dough for soft Makke Ki Roti
To prepare soft and delicious Makke Ki Roti, begin by heating 1.5 to 2 cups of water in a pan. Once the water is slightly warm, add a teaspoon of chili flakes, grated carrot, chopped fenugreek leaves (methi), half a cup of fresh coriander leaves, half a cup of chopped raw garlic, and salt to taste. When the water begins to simmer, add 3 to 4 cups of cornmeal and mix well. Cover the pan with a lid, turn off the heat, and let the mixture rest for about 10 minutes. Once the dough has cooled down to a lukewarm temperature, add a little warm water as needed and knead it thoroughly.

Add a little oil or ghee to the dough for soft Makke Ki Roti
Kneading the dough properly is essential for achieving soft and tender Makke Ki Roti. Add a small amount of oil or ghee to the dough and knead (or work) it well for about 10 minutes to ensure it binds together effectively. This prevents the roti from breaking while being rolled and helps it retain its shape when placed on the griddle (tawa).

How to cook Makke Ki Roti on a griddle
Once the dough is well-kneaded, divide it into small portions and shape them into balls. Dust each ball with a little cornmeal and roll it out gently using a light hand. This makes it easier to prepare the *roti* and reduces the risk of it breaking. Place the *roti* on a hot griddle (*tawa*) and cook it thoroughly. A well-prepared *makke ki roti* (corn flatbread) will begin to puff up on the griddle; it turns out soft and delicious to eat.

Enhance the flavor of *makke ki roti* with *desi ghee* and butter.
The combination of *sarson ka saag* (mustard greens) and *makke ki roti* is a popular favorite during the winter months. To further elevate the meal, you can serve it alongside chilled buttermilk (*chaas*) or sweet *lassi*. The subtle tanginess of the buttermilk and the creamy richness of the *lassi* make the dining experience even more enjoyable. Additionally, try spreading a little *desi ghee* or butter on the *makke ki roti* before eating it with the *sarson ka saag*—this enhances the flavor even further.

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