MasterChef Pankaj Reveals the Art of Making Makke ki Roti

When winter arrives in North India, nothing beats the comfort of Makke ki Roti paired with Sarson ka Saag. But making this rustic delicacy is often considered tricky because maize flour lacks gluten, making the dough hard to handle. MasterChef Pankaj reveals her foolproof tips to get it right,without adding wheat flour or besan.

Start with the Right Technique:

The first golden rule is using very hot water to knead the dough. This helps soften the coarse maize flour and makes it pliable. Cold or lukewarm water will leave the dough crumbly, making it impossible to shape.

No Resting, No Waiting:

Unlike wheat dough, Makke ka atta should never be rested. Knead it only when you're ready to cook. Resting makes the dough dry and brittle, which leads to cracks while shaping the roti.

Shape It Smartly:

Rolling Makke ki Roti like regular chapati is a recipe for disaster. Instead, use a plastic sheet or greased butter paper. Place a portion of dough on it, wet your hands, and gently pat it into a round shape. This method ensures even thickness without breaking the edges. To transfer, flip the roti onto the hot tawa along with the sheet, then peel it off carefully.

Cook to Perfection:

Once on the tawa, cook on medium heat until golden spots appear. Brush with ghee for that authentic Punjabi flavor. Serve hot with a dollop of white butter and a bowl of saag for the ultimate winter indulgence.

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