Makai ki Roti Recipe | How to Make Makai ki Roti

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Makki ki roti is a type of Indian unleavened bread popular in Punjab.  If you’ve ever heard the mention of Punjabi food, it won’t be complete without a round of Makki ki roit and Sarson ka saag. The saag is made fromt he green leaves of mustard. It is a popular winter dish.

Makki is the name given to corn, a popular grain grown in Punjab. The flour for the roti is made from corn meal. Because it contains very less gluten, it isn’t as easy to roll out like regular rotis. In fact, traditionally, the rotis aren’t rolled but flattened by using the palm of your hand and pressing it lightly giving it a round shape. This procedure requires a little more time and practice. If you want to skip this then you will need to put a small piece of the dough between plastic sheets and then roll it out slowly. It is important that you oil the inside of the plastic sheets so that the dough doesn’t stick to it. You can add coriander leaves and carom seeds to the dough for additional flavour.

Last but not the least, cook the rotis in ghee and top it with a nice big dollop of butter to give it true Punjabi style finish.

Makai ki Roti goes beautifully with Sarson ka Saag. Hence, one is incomplete without the other. Also, it is a rich source of Vitamins, Minerals, Antioxidants and high in fiber. It gives a feeling of fullness and keeps the hunger at bay for long. It can be made totally plain with no additions or even by adding chopped onions, green chillies etc for a change once in awhile.

Makai Roti Recipe
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Makai ki Roti

Course Main Course
Cuisine Punjabi
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 238 kcal
Author Anju Bhagnari


  • 250 grams Maize Flour
  • Water as needed
  • Salt as needed
  • 1 tbsp Oil
  • 3 tbsp Ghee


  1. Take the makai flour in a bowl. Add the salt.

  2. Adding water little by little knead a very soft dough.

    makai ki roti rolling
  3. The dough should be softer than the regular chapati dough as Makai absorbs lots of water and the dough will become dry otherwise.

  4. Heat up a tawa. Take a ball of dough as per the size of the roti desired.

  5. Generally, these rotis are quite big and thick, so take the dough accordingly.

  6. Now, apply little oil on both the palms and slowly start pressing it to spread to the required size.

  7. Keep on turning the roti with the help of the palms in a clockwise direction.

  8. This helps to make them spread and increase in size.

    makai ki roti step by step
  9. When you got the desired size, place it gently on the heated tawa.

  10. Keep the flame medium to high at first, else the roti will dry up.

  11. With the help of the fingers, again press the edges to thin it and spread even more.

  12. Lower the flame in between to adjust the heat and to let the roti cook right through the center.

    how to make makai ki roti
  13. Let it cook on each side until it turns golden brown.

  14. Apply little ghee on both sides when almost done.

  15. Remove and serve hot with Sarson ka Saag.

    Makai Roti Recipe
Nutrition Facts
Makai ki Roti
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 2mg0%
Potassium 109mg3%
Carbohydrates 31g10%
Fiber 2g8%
Protein 3g6%
Calcium 57mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.



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