Makki Ki Roti | Gaon Ki Chutney
Makki Ki Roti, a hearty flatbread made from cornmeal, is a winter staple in North Indian villages. Paired with a rustic and flavorful gaon ki chutney—often made from seasonal herbs, garlic, and mustard—it offers an earthy, wholesome taste of rural India, celebrating simplicity and tradition on the plate.
Ingredients
Makki Ki Roti
- Water (पानी) – 1½ cups
- Salt (नमक) – a pinch
- Oil/Ghee (घी) – 1 tbsp
- Makki Atta (मक्की आटा) – 2 cups
- Ghee (घी) – for smearing
Lehsun/Gaon Ki Chutney
- Mustard Oil (सरसों तेल) – ½ cup
- Dry Red Chilli (सूखी मिर्च) – 45gm (30nos)
- Heeng (हींग) – ½ tsp
- Cumin seeds (जीरा) – 1 tbsp
- Coriander seeds (धनिया) – 2 tbsp
- Ginger, chopped (अदरक) – 2 tbsp
- Garlic, peeled (लहसुन) – ½ cup (125 gm)
- Amchur Powder (अमचूर) – 2 tbsp
- Salt (नमक) – 1½ tbsp
Instructions
For Makki Roti
- Bring water to a boil along with salt and 1 tbsp of ghee and turn off the heat. Add Makki ka atta and stir till it absorbs all the water. Now cover the atta with a lid and let it sit for 10 mins. After the resting time of 10mins scoop out the atta on to a kneading surface and knead it with some oil for 7-10 mins. As you knead it the cracks from the dough will form.Divide it into equal sized dough of your choice of size, a medium size dough ball is a good size to handle. Dust the counter with dry Makki atta and then roll it out like a chapati. Cook on both sides on a hot tawa and then cook it on an open flame to puff it up. Smear ghee on the hot roti and serve.
For Lehsun Chutney
- Heat oil in a pan and gently on low heat fry the chillies. Remove them and keep aside. To the same oil add Heeng, cumin, coriander, peeled garlic, ginger and cook them for 3-4 mins till the garlic gets tender.
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