Indian Cornbread ( Makai Ki Roti)

READY IN: 25mins
Recipe by HappyBunny

This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...

Top Review by AaliyahsAaronsMum

Sorry, HappyBunny, for not rating this recipe. This definitely is a 5-star recipe for flavours alone. However the amount of flour stated is far too less. Like the previous reviewer, I too had to add in an extra 1 cup of flour to knead it into a manageable soft dough. And inspite of the extra addition of flour, I only got four 4" rotis (I first tried with smaller balls but they rolled out far too thin, I think that's why yours turn out quite crisp). I did add in a bit more of cumin seeds and used butter instead of oil. We really enjoyed it, especially DD! Thank you, HappyBunny, for sharing, I definitely will be making it again!

Ingredients Nutrition

Directions

  1. Grind the sweetcorn to a fine paste in a food processor, without adding any water.
  2. Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
  3. Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
  4. Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
  5. I must admit I have to use more oil than stated but that may be my inexperience!
  6. My girls eat these on their own with some yogurt dip.

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