Recipies

Corn Roti (Makai ko Roti) (मकैको रोटी)

About Corn Roti (Makai ko Roti) (मकैको रोटी)

Makai ko Roti, or Corn Roti, is a staple flatbread in Nepal, particularly popular in rural and hilly regions where corn cultivation is common. It's a simple, rustic bread made from maize flour and often enjoyed with various side dishes, making it a significant part of the Nepali culinary landscape.

Picture of Corn Roti (Makai ko Roti)

History

The history of Makai ko Roti in Nepal is deeply intertwined with the agricultural practices and dietary habits of the country's diverse ethnic groups. Corn was introduced to Nepal several centuries ago and became a vital crop, especially in areas where rice cultivation was challenging. The people quickly adapted the flour to prepare Roti. The consumption of Makai ko Roti predates widespread rice cultivation in some regions, becoming a dietary staple for many communities. It reflects Nepal's agricultural heritage and the ingenuity of its people in utilizing locally available resources. The food is particularly important in regions with high altitudes, where corn farming was more viable than rice farming. The recipes and cooking methods have been passed down through generations, forming an integral part of the cultural identity of many communities.

Fact 1

Makai ko Roti is gluten-free, making it a good option for those with gluten sensitivities.

How to prepare?

Maize Flour (Makai ko Pitho) - 2 cupsWater - 1-1.5 cups (or as needed)Salt - 1/2 teaspoon (or to taste)Cooking Oil/Ghee - 1-2 tablespoons (for cooking)

Learn step by step to prepare Corn Roti (Makai ko Roti)

  • 1
    In a mixing bowl, combine the maize flour and salt.
  • 2
    Gradually add warm water while mixing to form a soft and pliable dough.
  • 3
    Knead the dough for a few minutes until smooth. Add more water if the dough is too dry.
  • 4
    Divide the dough into equal-sized balls.
  • 5
    Take one ball and flatten it into a disk using your palms. Alternatively, you can use a rolling pin, although it might be harder with maize dough. It is recommended to use a plastic sheet to avoid it sticking to your palm or rolling pin.
  • 6
    Heat a flat pan (tawa or chattawa) over medium heat and grease it lightly with oil or ghee.
  • 7
    Place the flattened dough onto the hot pan.
  • 8
    Cook for 2-3 minutes on one side, until lightly golden and slightly puffed.
  • 9
    Flip it and cook the other side for another 2-3 minutes. Press lightly with a spatula to ensure even cooking.
  • 10
    Once both sides are cooked and have golden brown spots, remove the roti from the pan.
  • 11
    Serve hot with your preferred side dish.
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