Makki sattu ki roti

 Makki sattu ki roti 

Makki ka atta and Sattu atta is gluten free. Both flours are very popular in India. Sattu atta is prepared using roasted ground cereals and pulses. Makki ka atta is prepared with maize (corn) yellow colour flour. 

Ingredients -

1 cup makki ka atta

1/2 cup sattu flour

2 cup grated mooli/ radish

1 cup chopped mooli leaves/ radish leaves

1/2 cup boiled potatoes grated

1/2 cup coriander leaves chopped

To taste salt

1/2 tsp ajwain

2 tsp sesame oil/ mustard oil

As need warm water to knead the dough 

Method -

1. In a bowl add grated radish, potatoes, chopped radish leaves and coriander leaves.

2. Add makki ka atta, sattu flour, salt, ajwain and oil.

3. Mix well very well. It will start binding. Add warm water little by little and knead soft dough. Cover and keep aside till use.

4. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil and spread the ball lightly into a thin roti with your fingers. 

5. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

6. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

7. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

8. Transfer to a serving plate. Serve hot with mooli methi saag, raita and pickle.

Method with step photos -

1. In a bowl add grated radish, potatoes, chopped radish leaves and coriander leaves.

2. Add makki ka atta, sattu flour, salt, ajwain and oil.

3. Mix very well. It will start binding. 

4. Add warm water little by little and knead soft dough. Cover and keep aside till use.

5. Place a foil paper on the kitchen top. Rub few drops of oil on the foil.

6. Take small ball from the dough, place it on the greased foil.

7. Pat the ball lightly and spread into a thin roti with your fingers. 

8. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

9. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

10. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame.

11. Cook till both sides are golden and crisp.

12. Transfer to a serving plate. Serve hot with mooli methi saag, raita and pickle.

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