Indian Cornbread ( Makai Ki Roti) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that... Ingredients:
1/2 cup sweet corn |
1/2 cup whole wheat flour |
1/4 teaspoon chili powder |
1/4 teaspoon cumin seed (i use a bit more) |
1/2 teaspoon lemon juice |
1/4 cup chopped coriander |
1/2 teaspoon sugar |
1 tablespoon oil |
salt |
Directions:
1. Grind the sweetcorn to a fine paste in a food processor, without adding any water.
2. Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
3. Divide the mixture into 6 equal portions and roll each one into a circle of 4 diameter.
4. Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
5. I must admit I have to use more oil than stated but that may be my inexperience!
6. My girls eat these on their own with some yogurt dip.
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