![]() In Rajasthan, we make another variant to makki roti which is also a popular travel food, called Tikkad. But more flavors can be added to the cornmeal bread such as ajwain seeds, fresh coriander leaves, finely chopped green chilies, paprika, or some mild curry powder too. This is a very simple recipe with just 3 ingredients – flour, salt, and water. Also it is gluten-free! Different variations of Makki ki Roti But don’t limit makki ki roti to just saag! It is such a delicious bread that it will go great with any curry. The sweet corn flatbread perfectly balances the spicy and bitter saag. It makes sense flavor wise too as Mustard leaves are slightly bitter in taste and corn is naturally sweet. ![]() In fact, Sarson da saag and makki di roti is such a cherished meal combination that normally one dish is not spoken about without the other. While it can be served with any flatbread, makai ki roti (cornmeal flatbread) is the traditional pairing. Sarson ka saag is a classic winter recipe made with fresh mustard leaves. Which is why, this is a super quick and short follow up post to the last blogpost of Sarson ka saag recipe. (Corn is known as Makki (or Makai) in Hindi.) It is usually made in winters and is an essential accompaniment to Sarson ka saag. ![]() Makki ki roti is a rustic Indian flatbread made with coarse yellow cornmeal.
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