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Makkai ki Roti
Recipe contributed by Kamran Ahmed (London)


Makkai ki   Roti (for 16 rotis)

- Water 300 ml
- Sunflower oil 3 tablespoons
- Fine Cornmeal (Makkai) 150g
- Chappati flour (Atta) 150g
- Green Chillis, finely sliced 3 teaspoons
- Salt 1 teaspoon
- Sugar 1 teaspoon
- Sunflower oil for rolling dough
- Sunflower oil for frying 1 1/2 cups

1. Bring the water to a boil in a small saucepan. Remove from heat and add half the oil to it.
Add the cornmeal, stirring constantly to avoid lumps. Cover and put over very low heat for 4
minutes. Remove from heat, mix in the remaining oil and leave to cool.

2. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.

3. Now add the chappati flour and mix in well to avoid lumps. This should produce a semi-stiff
dough. Add more water if necessary.

4. Pour some sunflower oil into a saucer, spread a little onto a clean work surface and rub some
onto a rolling pin. Divide the dough into 16 equal pieces and roll them into balls.

5. After dipping one of the dough balls into the saucer of oil to coat it, place it on the oiled
work surface, and using the oiled rolling pin, roll it into a disc about 2 mm thick.

6. Pour about a tablespoon of oil into a medium sized frying pan and heat over medium heat. When
the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes or until it turns golden
brown on the side facing the pan. Flip the roti over and again fry for 2-3 minutes. The rotis
look much like parathas.

7. Repeat steps 5, 6 until all the dough balls are converted into rotis.

Best served with Sursoon ka Saag
Also try our Bajaray ki Roti