Makai ki Roti, Punjabi Makki Di Roti Recipe

Makai ki Roti, Punjabi Makki Di Roti Recipe

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Corn is grown to a large extent all over Northern India and thrives particularly well in Punjab. Using corn flour or makai ka atta to make bread is a little out the ordinary for some people, but when served with Sarson ka Saag , one of Punjab's traditional and classic combinations is created. Serve hot Makai ki Roti topped with a dollop of ghee as an accompaniment to Sarson da Saag. Don't forget the essential Punjabi Aam ka Achaar .

Makai ki Roti, Punjabi Makki Di Roti Recipe recipe - How to make Makai ki Roti, Punjabi Makki Di Roti Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 10 rotis
Show me for rotis


2 cups maize flour (makai ka atta)
salt to taste
maize flour (makai ka atta) for rolling
butter for smearing

  1. Combine the maize flour and salt and knead into firm dough using enough warm water.
  2. Cover and keep aside for 30 minutes.
  3. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling.
  4. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
  5. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
  6. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  7. Repeat with the remaining dough portions to make 9 more rotis.
  8. Smear butter on top and serve hot.
Nutrient values (Abbrv) per roti
Energy90 cal
Protein1.3 g
Carbohydrates14.4 g
Fiber1.4 g
Fat3.2 g
Cholesterol7.5 mg
Sodium25.7 mg


Makai ki Roti, Punjabi Makki Di Roti Recipe
 on 07 Jun 19 06:11 PM

Makai ki Roti
 on 27 Dec 12 10:31 AM

Nice healthy roti to have. Skip the butter to make it even healthier.