How to make Methi Makai Roti -

A mixture of maize flour and fresh fenugreek leaves make completely healthy rotis.

Sanjeev Kapoor

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

Main Ingredients : Maize Flour, Fenugreek Leaves

Cuisine : Punjabi

Course : Breads

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For more recipes related to Methi Makai Roti checkout Makai Mooli Parantha. You can also find more Breads recipes like Healthy Roti Cinnamon Crumb Banana Loaf Methi Makai Roti Multigrain Bread - SK Khazana

Methi Makai Roti

Methi Makai Roti Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Makai Roti Recipe

  • Maize Flour 4 cups

  • Fenugreek Leaves 500 grams

  • Green chillies finely chopped 3

  • Onions finely chopped 2 large

  • Carom seeds (ajwain) 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Ginger finely chopped 1 inch

  • Oil for drizzl

  • Ghee for shallo

  • Butter for toppin


Step 1

Heat 4-5 cups water in a non-stick pan till lukewarm.

Step 2

Put fenugreek leaves and green chillies in a bowl, add onions, carom seeds, red chilli powder, ginger, salt and maize flour mix well. Add lukewarm water and knead into a soft dough.

Step 3

Heat a non-stick tawa.

Step 4

Divide the dough into small portions and shape into balls.

Step 5

Cover worktop with cling film drizzle oil, place each ball on itand pat with your finger tips to a small roti.

Step 6

Place each roti on the tawa and cook till brown specks appear. Flip and drizzle ghee on top and flip again. Drizzle ghee on the other side too and cook, turning sides, till both sides are evenly done.

Step 7

Place methi makai rotion a serving plate, top with a dollop of butter and serve immediately.

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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.