Cornmeal (Makki Ka Atta)
冬のパンジャーブを黄色く染める！からし菜カレーの最高の相棒となる粗挽きのトウモロコシ粉
Description
Yellow flour coarsely grinding dried corn. Lacking gluten like wheat flour, it makes bread (Roti) with a rustic crumbly unique texture and strong corn sweetness.
Classification: For Families,Grain Flour,Yellow Bread
Shops selling Cornmeal (Makki Ka Atta)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cornmeal(Coarsely ground cornmeal)
Instructions
- Add salt and boiling water to cornmeal (Makki Ka Atta), mix with spatula, knead firmly by hand into dough (*Trick is binding with boiling water as it lacks gluten).
- Gently pat with wet palms into thin circles without crumbling.
- Bake both sides golden on griddle, brush massive Ghee, serve alongside mustard green curry (Sarson Ka Saag).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Corn grits (subbable if mindful of grain coarseness)
Pairing
Makki Ki Roti, Sarson Ka Saag (Mustard green curry)
Trivia
[Hardcore] 'Makki' is corn, 'Atta' is flour. Special flour for making Punjab's absolute winter feature 'Makki Ki Roti'. Completely different from the starch powder cornstarch (used instead of potato starch), so caution is needed not to buy the wrong one when making it yourself.
Eating tips & etiquette
[Unique Eating] Place homemade white butter (Safed Makhan) in chunks over baked yellow corn bread, chewing the rustic sweetness along with the butter melting from heat!
Allergen
None