Makki ki roti is a flat unleavened bread made from corn meal (maize flour),[1] primarily eaten in the Punjab region of India and Pakistan; and in Jammu, Himachal, Haryana, Rajasthan, Gujarat, Uttar Pradesh, and Uttarakhand in North India. Like most rotis in the Indian subcontinent, it is baked on a tava.
Makki di roti is a signifier of Punjabi cuisine.[2] While maize, a New World crop, was introduced to the subcontinent in the 16th century by the Portuguese, it remained a novelty of little importance until the nineteenth century, when the British introduced the American crop to the Punjab after annexing it,[3] and farmers started planting in extensively. As the crop remains abundant in the fields of Punjab, the popularity of makki di roti then spread to other regions.[4]
Literally, makki ki roti means 'bread of maize'. Makki ki roti is yellow in color when ready, and has much less cohesive strength, which makes it difficult to handle.
Makki di roti is generally made during winter and is often accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves). In Himachal it is also eaten with Maah (Urad) daal.[5] Among Dogras there are folk songs talking of Makki di roti like: "मक्के दी रोटी मोइये , सरेआं दा साग हो , पिप्पल मरोड़ी मरोड़ी करी खाना हो ।"[6] Maize food items are also popular in Rajasthan and one of that is maize roti.[7] In fact, maize is one of the staple diet of Bishnois of Rajasthan and Haryana.[8][9] 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".[10]
^Andreescu, Raluca; Dimitriu, Anda (2021). Handbook of Research on Contemporary Storytelling Methods Across New Media and Disciplines. IGI Global. p. 195. ISBN9781799866077. Media representation of popular signifiers of the food culture of Punjab like Makki di Roti, Sarson de Saag, and Tandoori Chicken enables the food to emerge as a commodity, which also meditates a particular taste besides cultural notions defining "Punjabi." Representaion of Punjabi cuisine in media has made the culture and society of Punjab 'spectacular,'-- organized by spectacles (as seen in cookbooks and cinema) of "Punjabi."
^Dalal, Tarla (2007). Punjabi Khana. Sanjay & Company. p. 34. ISBN9788189491543. Immensely popular all over Punjab, Sarson ka Saag has become one of India's favorite dishes. Sarson grows abundantly in winter in the lush green fields of Punjab.
^India, Anthropological Survey of (1996). Himachal Pradesh. Anthropological Survey of India. ISBN978-81-7304-094-8.
