MAKKA ATTA SNACK

MAKKA ATTA SNACK

In winters makka atta or maize flour is used in most of the Indian homes . Sarson ka ssag and makka ki roti is the best and most common combination which you can get in every restaurant or party in winters of North India .Kids genarally want some variety so tasty snack , cutlets and dhokla can also be made with makka atta and served . This snack of makka atta can be stored and can be taken for travelling . You can eat them with any vegetable or with a chutney or just with a hot cup of tea .This atta is beneficial for skin , hair , heart and proper digestian due to presence of vitamin B complex . Makki has Vitamin A, C , k . It helps in functioning of thyroid gland to regulate body temperature for proper body functioning .

COOKING TIME 30 minutes

INGREDIENTS

Makka atta 2 cups

Methi leaves 1 cup

Oil 2 tbs , Salt , paste of 2 chillies and 1' ginger [ You can cut them and coasrsely make paste with rolling pin or in a mixie ] red chilli pwd or red pepper, dhaniya pwd 1tsp , [ chat masala 1 tsp optional ] , hot water for kneading the dough .

METHOD OF MAKING MAKKA ATTA SNACK

• Pluck methi leaves ,cut them finely and wash them .
• Coarsely grind green chilies and ginger .
• Take 2 cups makka atta . Put methi leaves and green chilli , ginger paste in it .

• Add 2 tbs oil .
• Mix salt red chilli pepper , dhaniya pwd , chat masala and dhaniya pwd

Mix well all the things .

• Knead a soft dough with hot water.
• Put 1 tsp oil on the dough and keep aside for 15 minutes .
• After 15 - 20 minutes roll again . If it has become hard add some hot water to make it soft like roti dough .
• Now take double the size of roti dough . Spread dry flour over chakla and over the dough start rolling without pressing hard .

• Roll into big thick round .
• Take a bottle cover and cut the small rounds and keep a side .
• Similarly roll the rest dough and cut the rounds and keep aside .

• Heat oil in a kadai and when it is hot drop 2-3 small circular rounds of makka dough in the oil .
• Now sim the gas to meduim slow .
• Fry for 4-5 minutes on both the sides after turning them . Fry them till crisp and golden brown .

• Take them out on apaper napkin .
• Fry the rest till crisp and golden brown .

ENJOY THE CRISPY HEALTHY MAKKA SNACK WITH CHUTNEY OR WITH ALL MATAR OR ANY OTHE VEGETABLE .

You can cool them and store them for 2-3 days . They are good for travelling also . You can relish them with a cup of tea . Spices can be sdded as per taste .

STEP BY STEP OF MAKING MAKKA ATTA SNACK

1. Pluck the methi leaves , Cut them finely and wash them very well .
2. Cut green chillies . Grate ginger .
3. Coarsely grind them with a rolling pin and make a coarse paste .
4. Put methi leaves and ginger chilli paste in the makka atta .
5. Drop 2tbs oil and all the masalas salt , red pepper 1tsp , dhaniya pwd 1 tsp , chat masala tsp as per taste .
6. Mix well all the spices and oil in the dough .
7. Add hot water to make a soft dough , knead properly and put 1tsp oil on the dough and keep aside for 15-20 minutes .
8. After 20 minutes knead again properly . If the dough has become hard , add some more hot water and make it roti type dough .
9. Take double the size of roti dough and put dry flour over it . Spread dry flour over the chakla and pat and spread the dough little with the hand . Now roll it with a rolling pin without pressing it hard.
10. Roll a big round . It should not be thin ,about 1/5 of a inch in thickness .
11. Cut small rounds with a bottle cover . You can cut about 3 rounds at a time . Keep them aside.
12. Similarly cut the other rounds with remaining dough .
13. Heat oil in the kadai .
14. Drop 2-3 small rounds and let them puff up . Sim the gas to low medium and turn them over .
15. Fry them for 4-5 minutes from both the sides till they are crisp and golden brown .
16. Take them out on a paper napkin .
17. Fry the rest of the makka atta circular rounds.
18. Relish them with any vegetable or chutney or with a cup of tea.
19. Cool them and store them for 2-3 days ,
20. They can be enjoyed in travelling .

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