Makkai Di Roti Recipe - Rotis made with makkai flour go ever so well wih sarson da saag.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cornmeal,

Cuisine : Punjabi

Course : Breads

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Makkai Di Roti

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Makkai Di Roti Recipe - How to make Makkai Di Roti


Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Cornmeal 1 1/2 cups

  • Salt to taste

  • Red chilli powder a pinch

  • White butter as required


Step 1

Heat a non stick tawa. Mix together cornmeal and Tata salt lite in a parat. Knead little dough at a time with sufficient Bisleri hot water.

Step 2

Spread a wet muslin cloth. Make a ball of the kneaded dough and place it on the muslin cloth. With wet hands, flatten the ball to make a roti.

Step 3

Place the roti on the hot tawa and cook, flip and cook on the other side too. Apply white butter and cook till both sides are golden brown.

Step 4

Transfer onto a serving plate and sprinkle a pinch of red chilli powder.

Step 5

Garnish with a dollop of white butter and serve hot.