Makki di roti

Makki di roti
Makki di roti
Type Bread
Place of origin Indian subcontinent
Region or state Punjab (region)
Main ingredients Corn flour
Cookbook: Makki di roti  Media: Makki di roti

Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi),(Shahmukhi), मक्की दी रोटी (Devanagari)) (Urdu: مکئی کی روٹی ) is a flat, unleavened Punjabi bread made from corn meal,[1] primarily eaten in Punjab region of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava.

Literally, makki di roti means "bread of maize" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle.

Makki di roti is generally made during winter in Punjab and is often accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk. Similarly, in Himachal and Punjab, it is eaten with saag (from shaak for vegetable in Sanskrit) and also Maah (Urad) daal.

See also

References

  1. Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.

Further reading

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