How to make Makai Roti -

Crushed corn and corn meal kneaded with other masalas and made into rotis.

Sanjeev Kapoor

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

Main Ingredients : Corn Kernels (मकई के दाने), Maize Flour

Cuisine : Indian

Course : Breads

For more recipes related to Makai Roti checkout Corn Parantha. You can also find more Breads recipes like Sprout Parantha Herbed Bread Easter Bread cake

Makai Roti

Makai Roti Recipe Card


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!

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Makai Roti Recipe

  • Corn Kernels boiled and crushed 1 cup

  • Maize Flour 2 cups

  • Ginger finely chopped 1 teaspoon

  • Green chillies finely chopped 2

  • Onion finely chopped 1 medium

  • Radish grated 1/2 medium

  • Carom seeds (ajwain) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Ghee 4 teaspoons

  • Chaat masala as required

  • Schezwan chutney as required


Step 1

Heat sufficient water in a non-stick pan till lukewarm.

Step 2

Mix together ginger, green chilies, onion, radish, corn kernels, carom seeds, red chilli powder, dried mango powder, garam masala powder, salt and maize flour in a bowl. Add sufficient lukewarm water and knead into dough.

Step 3

Heat a non-stick tawa.

Step 4

Divide the dough into small portions and shape into balls. Pat each ball in your palm to a small roti.

Step 5

Place each roti on the tawa and cook for ½ minute. Flip and apply ½ tsp ghee on top and flip again. Apply ½ tsp ghee on the other side too and cook, turning sides till both sides are evenly done.

Step 6

Place on a serving plate, sprinkle chaat masala and serve hot with Schezwan chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.