Softest Moistest Makki ki Roti 2 new ways of rolling Poonams Kitchen

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http://youtube.com/watch?v=3wfaWIqblG4

Makki ki roti and saag is a dream combination in the Punjabi Cuisine from North India. Make softest and moistest makki ki rotis with these easy tips, and new ways of rolling. • Ingredients: • Maize flour ( makki ka atta / corn flour) (2 cups) • Grated Radish ( 2cups) ( lightly squeezed) • Ginger Paste ( 1 tbsp) • Green Chilli Paste ( 2tsp) • Salt (1 tsp) • Carom seeds( 2 tsp) • Oil/ ghee/ cooking spray ( as needed) • Method: • 1. Add salt, carom seeds, ginger paste and green chilli paste to the maize flour. Mix well. • 2. Add grated radish (slightly squeezed) to the mix. • 3. Knead the flour with the juices released from the radish. • ( If water content is still less after a few minutes of kneading, use the saved juice that was squeezed out earlier. If you still need some water then use hot water to knead) • 4. Knead to a soft dough. • 5. Cover with a cling wrap/ moist kitchen towel for 10 minutes. • 6. Roll out as shown in the video, and cook on both sides on electric griddle at 400deg F, or on a non-stick pan on the gas stove at medium heat. • Serve hot with saag. • Subscribe to my channel: • / poonamskitchen • Check out on facebook: • / poonamskitchen • Follow me at Pinterest • / poonamskitchen • Pin this recipe for later at / 507851295459827603 • Check out recipe for 'Saag' at: • • How to make Saag/Sarson styled Kale K...

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