Makki ki roti also known as makki di roti is a flat unleavened bread made from corn meal (maize flour),[2] primarily eaten in Pakistan, the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal.[3] Like most rotis in the Indian subcontinent, it is baked on a tava.
 Makki ki roti | |
| Alternative names | Makyachi Bhaakri in Marathi,
Mokkajonna Rottelu in Telugu, Makai No Rotlo in Gujarati, Makki di roti/toudaa in Punjabi[1] Makai ko Roti in Nepali |
|---|---|
| Type | Bread |
| Place of origin | Indian subcontinent |
| Region or state | Jammu, Himachal Pradesh, Punjab, Haryana, and Rajasthan. |
| Main ingredients | Corn flour |
Etymology
editLiterally, makkī kī roṭṭī means 'flatbread of maize'.[4][5] The word Makki is derived from Sanskrit Markaka [4] and Roti from Sanskrit word Rotīka. Makki ki roti is yellow in color when ready, and has much less cohesive strength, which makes it difficult to handle.
Mode of serving
editMakki ki Roti is eaten in many parts of India, but has been portrayed as a centuries-old part of Punjabi cuisine.[6][7]
Makki ki roti is often served with warming winter dishes based on greens (saag), such as sarson ka saag and channa ka saag. In Punjab and neighbouring area it is also eaten with Maah (Urad) daal.[8] Dogras have folk songs that mention Makki di roti.[9] Maize food items are also popular in Rajasthan and one of that is maize roti.[10] In fact, maize is one of the staple diet of Bishnois of Rajasthan and Haryana.[11][12] In Uttar Pradesh, maize roti is also eaten with ghee, butter, jaggery and pickles. In Gujarat, this dish is also known as "Makai No Rotlo".
See also
editReferences
edit- ^ Thaker, Aruna; Barton, Arlene (2012-04-05). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. ISBN 978-1-118-35046-1.
- ^ Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.
- ^ Oshoe, Padden Choedak (April 2003). The Nepal cookbook. Motilal Banarsidass Publishers. ISBN 978-81-208-1511-7.
- ^ a b Turner, Ralph Lilley (1966). A Comparative Dictionary of Indo-Aryan languages. London: Oxford University Press. p. 568.
- ^ Bahri, Hardev (1969). Br̥hat Aṅgrejī-Hindī Kośa (in Hindi). Jn̄anamaṇḍala.
- ^ Andreescu, Raluca; Dimitriu, Anda (2021). Handbook of Research on Contemporary Storytelling Methods Across New Media and Disciplines. IGI Global. p. 195. ISBN 9781799866077.
Media representation of popular signifiers of the food culture of Punjab like Makki di Roti, Sarson de Saag, and Tandoori Chicken enables the food to emerge as a commodity, which also meditates a particular taste besides cultural notions defining "Punjabi." Representation of Punjabi cuisine in media has made the culture and society of Punjab 'spectacular,'-- organized by spectacles (as seen in cookbooks and cinema) of "Punjabi."
- ^ Sanghvi, Vir (2018), I wish we would give besan another chance,
makki ki roti, another bogusly ancient Punjab delicacy (the British brought American corn to Punjab)
- ^ India, Anthropological Survey of (1996). Himachal Pradesh. Anthropological Survey of India. ISBN 978-81-7304-094-8.
- ^ Śāstrī, Rāmanātha; Mohana, Madana; Langeh, Baldev Singh (1970). (Rajata jayantī abhinandana grantha) (in Hindi). Ḍogarī Saṃsthā.
- ^ Cūṇḍāvata, Lakshmīkumārī; Swarankar, Ramesh Chand (2002). Rajasthan Ke Reeti Rivaz (in Hindi). Pablikeśana Skīma. ISBN 9788186782828.
- ^ Singh, K. S. (1998). Rajasthan. Popular Prakashan. ISBN 978-81-7154-766-1.
- ^ Haryana District Gazetteers: Karnal district gazetteer, 1883-84. Gazetteers Organisation, Revenue Department, Haryana. 1998.
Further reading
edit
- "This winter, Makki ki Roti is out of reach". NDTV. November 21, 2009. Retrieved May 5, 2015.
- "Winter recipe: Sarson da saag, makki di roti". The Times of India. January 17, 2015. Retrieved May 5, 2015.
- Marwaha, P. (23 October 2012). Shakahaari (in Dutch). Xlibris Corporation. p. 149. ISBN 978-1-4771-7170-7.[self-published source]
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