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Ingredient
Cornmeal Roti
Introduce
Chef :
Vaishali SuhasCornmeal Roti
In Punjab, cornmeal is considered as staple as rice rice flour is in South India or chana daal flour ( besan) is in Rajasthan or Gujarat. It is a wonderful winter bread which is relished with sarson dain saag or mustard leaves curry . Cornmeal is rich in protein , B complex and minerals like calcium, iron and magnesium. Enjoy its benefits in this delicious recipe.
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Ingredient
Food ration :
4 servingsCooking time :
20 minutes
2 cups
cornmeal
1/2 tsp
Turmeric powder
1 tsp
Butter for each roti
Cooking instructions
* Step 1
First, take the flour, turmeric powder and salt in a bowl.
* Step 2
Then mix and knead to a semi stiff and smooth dough. Keep it covered for 10 minutes.
* Step 3
Then heat an iron griddle or tawa. Then take out ball sized portions from dough and roll them smooth. Then place a wet cloth on a rolling platform. Press the dough into a round disk on it with fingers.
* Step 4
Gently lift the cloth with both hands and place the disk side down on the griddle. Remove the cloth and roast the roti on medium heat.
* Step 5
Flip it when it gets golden brown from one side and roast the other side too. Make all rotis in similar way.
* Step 6
Brush with butter and serve with sarson dain saag,
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