Products Description

Maize/corn flour is Naturally rich in Fibre, Magnesium, Vitamin B-complex, Omega 6, Antioxidants, Zinc, Iron, Unsaturated fat, and vegetable proteins.

• Corn flour is used as an ingredient in many baked goods.
• It has a slightly sweet taste and adds a nice texture to cakes and cookies. 
• Corn flour is also used as a thickener in sauces and gravies.
• It gives them a smooth consistency and helps thicken liquids without adding too much extra weight.
• Corn flour is often used in combination with wheat flour to create gluten-free bread
• Yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent the lens damage that leads to cataracts.
• It is an important source of vitamin B1, B5, Vitamin C, fiber and antioxidants and etc.

Tips and Suggestions for maize flour recipe::::

Makke Ka Sogra | Makke Ki Roti is traditional roti.

• You can prepare it with maize flour, spring onion, red chili powder, cumin seeds, and salt.
• It tastes best with sarso ka saag, onion pickle, or with besan wali Mirchi. Moreover, it is typically served for lunch and dinner.
• It provides necessary supplements.
• In addition, maize flour is gluten-free and easy to digest. 
• Spring onion is optional.
• The sogra can be prepared using fenugreek leaves or coriander leaves instead of spring onion.
• Knead the dough well to prevent it from cracking.
• You can use any plastic sheet to make this sogra.
• You can roast the sogra without ghee as well.

Ingredients

• Maize flour / Makke ka aata - 1 cup
• Salt - As per taste
• Red chilli powder / Lal Mirchi powder - 1 Teaspoon
• Cumin seeds / Jeera - 1/2 Teaspoon
• Spring onion / Hari pyaz - 1/4 Cup finely chopped (optional)
• Water - As required
• Clarified butter / Ghee - As required

Instructions

1. Take maize flour into a big bowl. Add salt, red chili powder, cumin seeds, and spring onion. Mix well.
2. Add water gradually and prepare a medium-consistency dough. Knead the dough well for 2-3 minutes to prevent it from cracking.
3. Put a plastic sheet on a rolling board or chakla.
4. Take a ball-sized dough. Spread it on the plastic sheet using palms and fingers to prepare the sogra. Press ’its border with the thumb and fingers to prepare a consistently thick sogra.
5. Meanwhile, heat a tawa. Grease it with ghee. Take the prepared sogra on hand with a plastic sheet. Flip it on the tawa and immediately remove the plastic sheet.
6. Roast it on a high flame for 2 minutes. Once slightly roasted on one side, keep the flame low and flip it.
7. Now roast it from the other side. Then apply ghee to it. Roast it from both sides on a high flame. Once it is done, transfer it to a serving plate.
8. Take a ball-sized dough. Prepare a round-shaped sogra between palms and fingers. Press its border with fingers to prepare a consistently thick sogra.
9. Meanwhile, heat a tawa. Grease it with ghee. Place the prepared sogra on the tawa.
10. Roast it on a high flame for 2 minutes. Once slightly roasted on one side, keep the flame low and flip it.
11. Now roast it from the other side. Then apply ghee to it. Roast it from both sides on a high flame. Once it is done, transfer it to a serving plate.
12. Put a plastic sheet on a rolling board or chakla. Take a ball-sized dough.
13. Spread it using palms and fingers on the plastic sheet to prepare the sogra. Press its border with the thumb and fingers to prepare a consistently thick sogra.
14. Meanwhile, heat a tawa. Grease it with ghee. Take the prepared sogra on hand with a plastic sheet. Flip it on the tawa and immediately remove the plastic sheet.
15. Put a plate on it. Cut out the excess part of the sogra with a knife to make it into a round shape.
16. Roast it on a high flame for 2 minutes. Once slightly roasted on one side, keep the flame low and flip it.
17. Now roast it from the other side. Then apply ghee to it. Roast it from both sides on a high flame. Once it is done, transfer it to a serving plate.
18. 'Makke Ka Sogra | Makke Ki Roti' is ready to be served.