Corn and Vegetable Roti

Health and taste come together in this lovely roti. A bouquet of wholesome ingredients such as grated cauliflower and potatoes, methi leaves and coriander go into the maize flour dough used to make this roti. Serve immediately with curds and pickle, or a subzi of your choice.

Corn and Vegetable Roti

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Corn and Vegetable Roti recipe - How to make Corn and Vegetable Roti

Preparation Time:    Cooking Time:    Total Time:     7Makes 7 rotis
Show me for rotis


1 cup maize flour (makai ka atta)
1/2 cup grated cauliflower
1/2 cup finely chopped fenugreek (methi) leaves
1/4 cup finely chopped coriander (dhania)
1/2 cup boiled , peeled and grated potatoes
2 tsp oil
1 tsp finely chopped green chillies
salt to taste
maize flour (makai ka atta) for rolling
oil for cooking

For Serving
fresh curd

  1. Sieve the maize flour, add all the remaining ingredients and knead into a soft dough using enough warm water.
  2. Divide the dough into 7 equal portions and roll out each portion into a 125 mm. (5”) diameter roti, using a little maize flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides.
  4. Serve immediately with fresh curds and pickle.
Nutrient values (Abbrv) per roti
Energy94 cal
Protein1.3 g
Carbohydrates12.2 g
Fiber1.5 g
Fat4.6 g
Cholesterol0 mg
Sodium6.1 mg
Corn and Vegetable Roti Video by Tarla Dalal


Corn and Vegetable Roti
 on 08 Oct 12 09:32 AM

Maize flour forms the base for the roti. Good healthy roti and i dropped the potato to make this a health recipe.