Makki di Roti is the greatest thing that can come from corn.
Growing up in Punjab the best part about winter is the food. Sure it’s cold, damp, and mango season is over, but there’s amazing foods to keep you contented like bread pakoras, sarson da saag, milk badam, makki di roti, panjiri, and more.
Makki di roti is chewy yet still crisp and because of the type of maize and the grind, I dare say a lot more flavorful than the traditional Mexican corn tortillas. Normally, it’s paired with saag but there’s really no reason you can’t have it with any other dish. The best part about these corn torillas is that they aren’t just a bland conveyor for your food but rather have a distinct flavor that enhances it.
A makki di roti is significantly heartier than a wheat roti, so I prefer it as a brunch or lunch offering. A perfect brunch would be makki di rotiya, sarson da saag, raita, salad, and lassi or chai. Followed by an intense nap, because omg the food coma that amazingness would bring on is intense. Just thinking about the hearty corn tortillas, the creamy savory saag, cool raita, a big glass of lassi..all a Punjabi can say is, “Hai”, and then drift off into a dream space with one’s mouth lolling open and eyes rather vacant.