Makki ki roti
Template:Short description Template:Infobox food Makki ki roti is a flat unleavened bread made from corn meal (maize flour).<ref>Template:Cite book</ref> Like most rotis in the Indian subcontinent, it is baked on a tava.
It is primarily eaten in the Punjab region of India and Pakistan and in Jammu, Himachal Pradesh, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal.<ref>Template:Cite book</ref>
Etymology
Literally, makkī kī roṭṭī means 'flatbread of maize'.<ref name=":0">Template:Cite book</ref><ref>Template:Cite book</ref> The word Makki is derived from Sanskrit Markaka <ref name=":0" /> 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.<ref name=andreescu>Template:Cite book</ref><ref name="vir2">Template:Citation</ref>
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.<ref>Template:Cite book</ref> Dogras have folk songs that mention Makki di roti.<ref>Template:Cite book</ref> Maize food items are also popular in Rajasthan and one of that is maize roti.<ref>Template:Cite book</ref> In fact, maize is one of the staple diet of Bishnois of Rajasthan and Haryana.<ref>Template:Cite book</ref><ref>Template:Cite book</ref> 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
References
Further reading
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