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Methi-Makki di roti

Makki di Roti and Sarsoon ka saag! Delicious methi mixed into the makki di roti ka aata just take the taste to another level! They are so delicious and yummy!
Course breads
Cuisine north indian, punjabi


  • 1 cup maize flour
  • 1/2 cup methi fresh leaves finely chopped
  • 1/2 tsp ajwain (carom seeds)
  • to taste salt
  • water warm to make the dough
  • 1 tsp oil


  • Mix all the ingredients together and add warm water little by little to make a soft dough. Do not over knead the dough because if you do that the rotis will not be nice and soft (note this dough can't be kept after making, so make it just before you start making)
  • Now the thing with makki ki roti is the difficulty to roll it, you can't easily roll it out, so here is what I do.
  • Cut a zip pouch or any other polythene cover from all sides apart from one, place the dough ball in the middle and than roll it out. Don't roll it out very thin. Its slightly thicker than the normal chapathi.
  • Cook on a hot tava on both sides with 1tsp of oil.
  • Enjoy hot! As we didn't get sarsoon, we had it with the next best available food - Dal Makhani and Aloo Roast!


And did you check out what my fellow foodie marathon buddies are upto? Priya Suresh,Jay, Valli, PJ, Priya Vaasu, Azeema, Reva,Ayeesha,VeenaSoumya.
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Tried this recipe?Let us know how it was!