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Posted 20 hours ago

Aryan Desi Makki Atta (Cornmeal) 1.5kg

£5.495£10.99Clearance
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Know Your Plate: A Plateful Of Sarso Ka Saag And Makki Ki Roti [Internet]. Onlymyhealth. 2019 [cited 2023 Sep 13]. Finally, serve this hot and tasty methi makka paratha or methi makai paratha with aloo sabzi, Methi Chutney, and Gajar Mooli Gobhi Achar. Here, I have compiled some of the personal favorite and popular choices at my home as well as some that are unique, yet form a significant part of Indian cuisine.

Flour - use cornmeal or corn flour (makki ka atta) that is yellow in color. Do not use cornstarch which is also referred to as corn flour sometimes and is white in color. These two are of different varieties. While makki ki roti with sarson ka saag is a fantastic combination, this cornmeal bread goes well with almost any Indian curry. It is famous not only in Punjab but also in Rajasthan, where it is served with kadhi.Other Ingredients– You will also need red chili powder, salt, freshly squeezed lime juice, asafetida (hing), fresh ginger, garlic, green chillies, plain yogurt (dahi, curd), and vegetable oil to make this corn meal dhokla recipe. Nutrient Density: Although gluten-free, makki ki roti contains essential nutrients. This includes vitamins and minerals like: While maize is a term for corn, please note that makki ka atta is different than what we know as “cornflour” in India. What we call cornflour is known as “cornstarch” in different parts of the world, while makki ka atta is finely ground cornmeal. Makki ki roti is made using maize flour and slightly coarse in texture so the combination of smooth saag with this roti is amazing. The best actually!!

We are cooking on the stovetop with a cast-iron skillet (easily available in your kitchen than clay tawa or tandoor)Oil – Helps bind the dough. Only a few tablespoons are added as oil enhances the roti’s taste and keeps it softer for a more extended period. Increased Cardiovascular Risk: Using too much ghee or oil in the cooking of makki ki roti can result in a larger consumption of harmful fats. Instant Pot: Close the lid with vent to sealing and cook on manual (pressure cook) high mode for 5 mins followed by natural release. Using wet hands again start rolling the roti on the parchment paper. Keep pressing and patting the dough and move the parchment paper around to roll it from all sides.

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