I made this yesterday. Didn't have Cilantro, inspite of that turned out very good. thank you.
I made this today and recorded my video too.
I used Methi leaves (Fenugreek seeds) instead of coriander leaves as told in this recipe. I love methi and wanted to have its flavor in the Chapatis.
Here is my video if you are interested in my watching my trial:
I got makai flour from the local indian grocery store. I think there is a huge variety of corn based flours and not all are suited to make this roti. The closest would be Masa harina flour that they use to make Mexican Corn Tortillas. I personally am not sure about the rest. --DK
I am so glad to hear that Reeta :) Thank you so much for the feedback. --DK
Thanks Latha :) --DK
This is quite an interesting question esp. since I have been trying to read up on the confusion caused my all the by products of Corn. At least from my knowledge, I dont think Masa Harina is exactly the same as Makkai Ka Atta. Corn flour (Maize) is what in India we call as Makki Ka Atta. A coarse textured Corn flour is in turn referred to as Cornmeal. And a cornmeal which has been treated with something called "lye" is referred to as Masa Harina!!!!! Though you can use it to make our Makki Ki roti, you would technically be making Corn Tortillas ;) ....-DK
yeah, I guess I should try method too! Next time I will. As for the authentic,as I said, as long as you make a cartload of saag, we can very well make plain makki ki roti!!;) Its too bland otherwise! Even this simple hint of some cilantro helped! But I am going to go wild with stuffing! ;) --DK
Not everyday, just try to post every other day ;) But then these are reader requests..have already kept them waiting for a long while now, so trying to finish off recipes for them :) --DK