Eating makke ki roti with mustard greens is a winter delight. The combination is loved by many during the colder months. However, a few struggle with rolling corn roti, as it often breaks while rolling or doesn’t cook properly in the pan.
If you face this problem, try these simple tips from Master Chef Pankaj Bhadouria. Let’s see how she kneads the dough and prepares maize roti perfectly.
Ingredients Required
2 cups cornmeal (maize flour)
A pinch of salt
Mix the cornmeal and salt thoroughly in a bowl. Prepare to knead the dough following these tips.
- Use Warm Water: Many people use cold or room-temperature water to knead the dough but don’t do this. Warm water helps bind the dough properly.
- Knead Just Before Cooking: Do not prepare the dough hours in advance. Knead it only shortly before making the roti to avoid it breaking.
- Use a Plastic Sheet or Butter Paper: Avoid using a rolling pin. Place the dough on a greased butter paper or plastic sheet and gently pat it into a round shape with wet hands. Flip it directly onto the pan for cooking.
- Cook on Medium Flame: High heat will leave the roti raw. Bake the roti on medium flame to ensure it cooks evenly.
By following these steps, you can make perfect makke ki roti without using any additional flour. Soft, round, and fully cooked, it pairs beautifully with mustard greens or other winter favourites.
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