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Makki Ki Roti (Punjabi Cornbread)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.4052
Energy (kCal)1666.92
Carbohydrates (g)297.1314
Total fats (g)41.9394
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix corn meal and salt in bowl. | 2. Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon. | 3. Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter). | 4. Cook breads in either a skillet with oil or ghee until brown on both sides on low-medium heat. | 5. Serve hot with Chutney. | 6. Serving Tip: Stack them by spreading melted butter between each bread. | 7. Tip for fist time user: Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice. | 8. Customize: Customize by adding cumin seeds, garam masala, chopped fresh coriander or other spices on this basic recipe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornmeal 3 cups 1324.92 281.4174 29.7192 13.1394
    water 1 1/4 1/4 boiling 0.0 0.0 0.0 0.0
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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