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Punjabi speciality - Makki(Corn) ki Roti
Published On: 13 Jul 2006
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Bengali: Laban / Noone
Mix together the maize flour and salt in a big vessel.
Make a hole in the centre.
Add little water at a time and oil and knead well into a soft pliable dough.
:- Make sure it is not sticky.
Make medium sized balls off the above dough.
Roll each ball into rotis of about 5" in diameter.
Heat a griddle on medium fire.
Put each roti on the griddle.
Cook the first side for about a min or so.
Spread a little ghee on top and flip the sides.
Fry again for a minute or so and turn again.
Continue to do this till the roti is crisp and golden on both the sides.
Drizzle with ghee or butter if desired.
:- Serve hot with sarson ka saag and onion and lime slices.
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