Makki ki roti explained

Makki ki roti
Alternate Name:	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
Country:	Indian subcontinent
Region:	Jammu, Himachal Pradesh, Punjab, Haryana, Rajasthan, Gujarat, Uttarakhand, and Uttar Pradesh
Type:	Bread
Main Ingredient:	Corn flour

Makki ki 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.

Etymology

Literally, makkī kī roṭṭī means 'flatbread of maize'.^{[4] [5]} The word Makki is derived from Sanskrit Markaka 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

Makki ki Roti is eaten in many parts of India, but has been portrayed as a centuries-old part of Punjabi cuisine.^[6]

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.^[7] Dogras have folk songs that mention Makki di roti.^[8] Maize food items are also popular in Rajasthan and one of that is maize roti.^[9] In fact, maize is one of the staple diet of Bishnois of Rajasthan and Haryana.^{[10] [11]} 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

• List of breads
• Corn tortilla
• Talo (food)

Further reading

• Web site: This winter, Makki ki Roti is out of reach . . November 21, 2009 . . May 5, 2015.
• Web site: Winter recipe: Sarson da saag, makki di roti . . January 17, 2015 . . May 5, 2015.
• Book: Marwaha, P. . Shakahaari . 23 October 2012 . Xlibris Corporation . 978-1-4771-7170-7 . nl . 149.

Notes and References

1. Book: Thaker. Aruna. Multicultural Handbook of Food, Nutrition and Dietetics. Barton. Arlene. 2012-04-05. John Wiley & Sons. 978-1-118-35046-1. en.
2. Book: Jaffrey, M. . Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World . Potter/TenSpeed/Harmony . 2014 . 978-0-307-81612-2 . 797–799.
3. Book: Oshoe, Padden Choedak . The Nepal cookbook . April 2003 . Motilal Banarsidass Publishers . 978-81-208-1511-7 . en.
4. Book: Turner . Ralph Lilley . A Comparative Dictionary of Indo-Aryan languages . 1966 . Oxford University Press . London . 568.
5. Book: Bahri, Hardev . Br̥hat Aṅgrejī-Hindī Kośa . 1969 . Jn̄anamaṇḍala . hi.
6. Book: Andreescu . Raluca . Dimitriu . Anda . Handbook of Research on Contemporary Storytelling Methods Across New Media and Disciplines . 2021 . IGI Global . 195 . "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."" . 9781799866077.
7. Book: India, Anthropological Survey of. Himachal Pradesh. 1996. Anthropological Survey of India. 978-81-7304-094-8. en.
8. Book: Śāstrī. Rāmanātha. (Rajata jayantī abhinandana grantha).. Mohana. Madana. Langeh. Baldev Singh. 1970. Ḍogarī Saṃsthā. hi.
9. Book: Cūṇḍāvata. Lakshmīkumārī. Rajasthan Ke Reeti Rivaz. Swarankar. Ramesh Chand. 2002. Pablikeśana Skīma. 9788186782828. hi.
10. Book: Singh, K. S.. Rajasthan. 1998. Popular Prakashan. 978-81-7154-766-1. en.
11. Book: Haryana District Gazetteers: Karnal district gazetteer, 1883-84. 1998. Gazetteers Organisation, Revenue Department, Haryana. en.