Makki Roti Recipe – Radish & Carom Seed Flatbread

Last Updated on 2 months by Neha Deshmukh

Makki Roti Recipe – Radish & Carom Seed Flatbread

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a warm, rustic flatbread, especially when it’s packed with flavour. Today, I’m sharing my go-to recipe for Makki Roti – a traditional Indian flatbread made with corn flour, radish, and a delightful hint of carom seeds. I first made this during a particularly chilly winter, and it instantly became a family favourite. It’s hearty, flavourful, and just feels like home.

Why You’ll Love This Recipe

This Makki Roti isn’t just delicious; it’s a little slice of Punjabi comfort food. It’s wonderfully textured – slightly coarse, yet soft – and the radish adds a lovely subtle sweetness. Plus, the carom seeds give it a unique, aromatic flavour that aids digestion. It’s a perfect winter meal, but honestly, I enjoy it year-round!

Ingredients

Here’s what you’ll need to make this delicious Makki Roti:

• ½ cup Makki Ka Atta (Corn Flour) – about 100g
• ½ tsp Salt
• Pinch of Ajwain (Carom Seeds)
• 2 tbsp Grated Radish/Dikon/Muli – about 30g
• 2 tbsp Hot Water – about 30ml
• As needed Ghee (for cooking)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Makki Ka Atta (Corn Flour) – Regional Variations & Benefits

Makki Ka Atta is the star of the show! It’s coarsely ground corn flour, and you can find it at most Indian grocery stores. Different regions in India use slightly different grinds – some finer, some coarser. I prefer a medium grind for a nice texture. Corn flour is naturally gluten-free and a good source of fibre.

Radish (Dikon/Muli) – Choosing the Right Radish

I love using radish in this roti because it adds a subtle sweetness and moisture. Look for radishes that are firm and heavy for their size. White radishes (daikon) work beautifully, but you can also use red radishes for a slightly peppery kick. Don’t bother draining the liquid from the grated radish – it helps bind the dough!

Ajwain (Carom Seeds) – Digestive Properties & Flavor Profile

Ajwain, or carom seeds, are a must-have in this recipe. They have a distinctive, slightly pungent flavour and are known for their digestive properties. A little goes a long way, so just a pinch is perfect.

Ghee – Traditional Cooking Fat & Flavor Enhancement

Ghee is traditional for cooking Makki Roti, and it really adds to the flavour. It gives the roti a lovely crispness and a rich, buttery taste. You can substitute with oil if you prefer, but ghee is the way to go if you want the authentic experience!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the corn flour, salt, and carom seeds. Give it a good mix.
2. Add the grated radish (and all its lovely juice!) to the bowl. Mix well with your hands, ensuring everything is combined.
3. Now, gradually pour in the hot water, a little at a time. Start kneading the mixture. It will seem crumbly at first, but keep going!
4. Knead until a firm, but pliable dough forms. You might need a little more or less water depending on the corn flour.
5. Take a dough ball and flatten it between your palms. Then, place it between two plastic sheets (or use a clean plastic bag).
6. Using a plate as a guide, gently roll out the roti into a round shape. Don’t worry about making it perfect – rustic is beautiful!
7. Carefully transfer the roti to a hot griddle (tawa). Cook for a few minutes on each side, until golden brown spots appear.
8. Apply ghee generously while cooking. This is what gives it that amazing crisp texture.
9. Serve hot with your favourite accompaniments!

Expert Tips

• Hot Water is Key: Using hot water helps bind the dough and makes it more pliable.
• Don’t Overknead: Overkneading can make the roti tough. Just knead until it comes together.
• Hot Tawa: Make sure your griddle is nice and hot before you start cooking.
• Ghee Generously: Don’t be shy with the ghee! It’s what makes the roti so delicious.

Variations

Want to switch things up? Here are a few ideas:

Vegan Makki Roti

Simply substitute the ghee with your favourite plant-based oil, like sunflower or canola oil. It won’t have quite the same flavour, but it will still be delicious!

Gluten-Free Adaptations

This recipe is naturally gluten-free, as long as you use pure Makki Ka Atta. Double-check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.

Spice Level Adjustments

Add a pinch of red chilli powder to the dough for a little heat. My friend, Priya, loves adding a finely chopped green chilli for an extra kick!

Festival Adaptations (Lohri & Makar Sankranti)

Makki Roti is traditionally made during Lohri and Makar Sankranti festivals in North India. It’s often served with sarson ka saag (mustard greens) and a dollop of white butter.

Serving Suggestions

Makki Roti is incredibly versatile. Here are a few of my favourite ways to serve it:

• With Saag: The classic pairing! Sarson ka saag (mustard greens) and Makki Roti are a match made in heaven.
• With Jaggery: A sweet and savoury combination that’s surprisingly delicious.
• With Curd (Yogurt): A cooling and refreshing accompaniment.
• With Simple Dal: A hearty and satisfying meal.

Storage Instructions

Makki Roti is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. Reheat on a griddle or in a dry pan to restore some of the crispness.

FAQs

Let’s answer some common questions!

What is the best way to knead Makki Roti dough?

The key is to use hot water and knead gently. Don’t overwork the dough, or it will become tough.

Can I use a different vegetable instead of radish in this recipe?

Absolutely! You can try grated carrots, spinach, or even finely chopped onions.

What is the significance of Ajwain in Makki Roti?

Ajwain aids digestion and adds a unique flavour to the roti. It’s a traditional ingredient that’s been used for centuries.

How can I make Makki Roti softer?

Adding a little bit of oil to the dough can help make it softer. Also, don’t overcook it on the griddle.

Can Makki Roti be made ahead of time?

You can make the dough ahead of time and store it in the refrigerator for a few hours. However, it’s best to cook the roti just before serving.

Enjoy making this delicious and comforting Makki Roti! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!