Punjabi Makke Methi Di Roti :: Cornmeal bread with Fenugreek leaves :: Indian Corn bread

Do you remember those days in winter?? What really was your favourite winter food. The one that really used to give you comfort in having it. And the one for which you used to ask your Momy very often. And off course the one, after having which you wanted to sleep so tight that nobody should be waking you up before late next day .. OK OK, that’s too much. I was just fantasising my childhood. Winter Saturdays were all the same for us. Momy used to prepare special food and slept tight after eating tight. God knows, why the funny creature called tummy never bulged out even after those bad habits.

Being a Punjabi, although not that to the core, we still managed to mix a bit of Punjabi tadka to the food we had. And winters are the perfect season for cooking Punjabi specials. Like Sarso ka saag, Kadhi Pakora, thick bajre ki roti, stuffed paranthe and lots more.. The speciality was to accompany every dish with its partner. The match has to be perfect. For example, Sarso da saag will never be completed without its partner Makke di Roti with lots of salted butter on top. To accompany, take some crushed onions and green chillies.. Who will not love this food?

This Monday, I planned to make Makke ki Roti. But was in no mood to cook Sarso ka Saag. It takes a lot of patience and work to clean, wash and cook it. And on weekdays, I gather none of them. So I get them along with another Punjabi favourite, Maah Chholiyaa Di Daal or simply Punjabi Daal. It tasted amazing together.

But there is another story of my failure too. I cant cook a well rounded Makke ki Roti in good size. I always have cooked them as small pancakes. L.. This time also, I tried, failed, re tried and failed again.. So I quit L.. and made small rotis instead.. God knows when will I be able to make a proper sized round make ki roti.. But anyways, taste wise there was no compromise. They were as good as they should be. And with the Deeksha’s Idea of adding Fenugreek into them, they tasted SUPERB !! So thanks Deeksha, for this amazing addition to my favourite winter food.. J

Ingredients;

2 cups Corn Meal/ Maize Meal

2 cup full of fenugreek leaves, washed and chopped

½ cup of whole wheat flour

½ cup of coriander leaves, chopped

2 green chillies, chopped fine

1 tsp each of red chilli powder, turmeric, carom seeds

Salt to taste

Oil for shallow frying.

Method:

Combine all the ingredients except oil and knead to form dough with enough warm water. Please note that the dough will not be the same as the wheat dough. It will be non sticky and non pliable. Keep aside covering with a damp kitchen towel for ½ hour.

When ready to cook, spread parchment paper or plastic on flat surface. Grease it just little.

Take a small dough ball in hand and place it on the greased surface. With the help of your palms, tap it to form a small circular shape. Take care not to break them. You can start with the smaller sizes as I do J

Roast it on the hot griddle, with some oil on a low-medium flame. Enjoy them hot…