Palak Maize Roti

Corn (maize) flour is very popular. Maize flour is derived from grounded and desiccated seed of the maize plant. It is the second most produced and consumed flour after wheat flour, competing with rice flour.

It is yellow colored flour with coarse texture. It is easily available in grocery stores.

The natural bran, germ and oils in the grain are kept intact. Thereby, retaining the fiber, protein and vitamins.

Its fine and light texture can be used in corn bread, very famous makki do roti, multi-grain recipes, deep fry batters, in any recipe that uses corn flour-meal. Absolutely delicious any way that you use it.

Its major use is in making Mexican Tortilla - Tacos and Nachos.

Health Benefits

 The flour is naturally rich in dietary fiber, antioxidants, vitamin B, omega 6 unsaturated fat and vegetable proteins. It is also rich in magnesium.

 It is relatively less expensive to buy too.

Fortified maize or corn flour has been used in the eradication of malnutrition in some parts of the world.

Today I am giving to you one more Punjabi recipe makki ki roti (maize roti), Roti made with makki / corn / maize flour is quite popular in Punjab. Makki ki roti and Sarson Ka Saag go together. Very healthy and a hearty meal. But here i made some changes in recipe. I used palak(spinach) with maize flour. This recipe very healthy and easy to make. This is ideal recipe for dinner for everyone including heart diseased and diabetic patients. I make this recipe very frequently for dinner or breakfast. You can also add any other leafy vegetables. I hope you try it and happy cooking.....

Ingredients:

Maize Flour - 2 cups

Palak(spinach) leaves - 1 cup

Green chilli paste - 1 tsp

Ginger paste - 1/2 tsp

Jeera - 1 tsp

Coriander leaves - 2 tbsp

salt to taste

Warm water - to make the dough

Ghee for pan frying

Method of preparation:

1  Mix Salt and  jeera to the maize flour.

2. Add finely chopped palak(spinach) leaves, green chilli paste, ginger paste and coriander   leaves.

3. Mix well.

4. Add in hot Water, 1 tbsp at a time.

5. Knead so you are able to make a ball.

6. Take a plastic bag and cut it open.

7. Place it on your rolling surface.

8. Wet the surface with water.

9. Place the ball and add a few more drops of water on top.

10. Close and cover.

11. Take a flat bottomed plate or rolling pin  and press down gently.

12. Press gently and firmly and evenly.

13. Carefully remove from the plastic and place on a hot, seasoned tawa.

14. Allow it to cook on the bottom.

15. After a couple of minutes, put a few drops of ghee on top and flip.

16. Cook the other side as well and take it off the flame and serve hot.

17. Serve with any Dal or chutney.