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    You are in: Home / Recipes / Indian Cornbread ( Makai Ki Roti) Recipe
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    Indian Cornbread ( Makai Ki Roti)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    HappyBunny's Note:

    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...

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    Units: US | Metric


    1. 1
      Grind the sweetcorn to a fine paste in a food processor, without adding any water.
    2. 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. 3
      Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
    4. 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. 5
      I must admit I have to use more oil than stated but that may be my inexperience!
    6. 6
      My girls eat these on their own with some yogurt dip.

    Ratings & Reviews:

    • on June 21, 2008

      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!

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    • on June 10, 2006


    • on December 03, 2004


      These were sooooooooo wonderful! You could enter a cooking contest with this recipe!! Today, I woke up to the first day of rain here in Muscat, Oman and it was sooo cold here this morning. So, I headed off into the kitchen and made these rotis. I used frozen sweet corn kernels for this recipe and it worked well. I have to admit that making this is really messy but the end result is FABULOUS! I did not add any water at all in the dough and in the paste as stated in the recipe, yet, the dough was really sticky and I had to add in almost another 1 cup of wheat flour. Next time, I will add some more lemon juice and red chilli powder to this recipe. I used 1 tsp. of salt for this and 1 1/2 tbsps. of cumin seeds. The other problem I encountered was that the rotis were breaking off in the griddle while I tried to turn them on the other side to cook. But, even the bits and pieces were YUMMILICIOUS! Everyone gobbled them down and thanked me earnestly. These crisp rotis went so well with plain fat-free yoghurt and homemade lemon pickle on the side. It was the perfect breakfast for my family this A.M. A huge thank you from Muscat, Oman!

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    Nutritional Facts for Indian Cornbread ( Makai Ki Roti)

    Serving Size: 1 (162 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 67.2
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 3.9 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 1.6 g
    Sugars 0.8 g
    Protein 1.8 g

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