Griddle-Cooked Corn Bread with Chiles

Makkai Ki Roti

Preparation info
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By Raghavan Iyer

Published 2008

  • About

You say “Makkai ki roti” to a Punjabi, and he or she will reply, “Sarson da saag.” This flaky, grainy, succulent bread is a must for scooping up mounds of ghee-drenched mustard greens, providing a perfect balance to the greens’ bitterness. This simple food satisfies the hardworking individual, especially at lunch-time: All that’s needed is a stack of these breads, a mound of pureed greens, and a few fresh green cayenne chiles to bite into in