Ingredients
;
2 cups Corn Flour (Makki ka atta)
Grated Radish as per your requirement
Salt to taste
Warm Water
Method ;
Knead the makki (corn) ka atta with warm water just before cooking the rotis. While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted. Apply some ghee.
2 cups Corn Flour (Makki ka atta)
Grated Radish as per your requirement
Salt to taste
Warm Water
Method ;
Knead the makki (corn) ka atta with warm water just before cooking the rotis. While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted. Apply some ghee.
No comments:
Post a Comment