Makki and Methi Roti Recipe
A vegetarian Punjabi recipe with makki ka atta (yellow corn meal flour), /2 methi leaves (fenugreek leaves) - chopped, green chillies - chopped. Ready in 30 min, serves 4.
Curated byHarpreet Singh🇮🇳
- 1
To begin making Makki and Methi Roti Recipe, heat some water in a pan till lukewarm
makki ka atta (yellow corn meal flour)(2 cups)/2 methi leaves (fenugreek leaves) - chopped(1 cups) - 2
In a steel mixing bowl, add Maize flour, chopped fenugreek leaves, green chillies, carom seeds and salt
/2 methi leaves (fenugreek leaves) - chopped(1 cups)green chillies - chopped(2)kashmiri red chilli powder(1 tablespoon)salt - to taste - 3
Mix everything well
- 4
Now add lukewarm water to the maize flour little by little and knead into a soft dough
- 5
Add some oil on top of the entire ball of dough and keep aside
- 6
Place a tawa on low heat and let it heat up
- 7
Next divide the dough into small balls
- 8
Roll out each ball between two sheets of plastic (cling film) into a circle or you can use your hands with the help of wet fingers to make a small round roti
- 9
Place roti on the the tawa and cook it on low flame from both sides until brown spots appear
- 10
Prepare the rest of the the rotis in a similar way and serve hot
- 11
Serve Makki and Methi Roti with Sarson Ka Saag and Burani Raita for a delicious weekday meal
makki ka atta (yellow corn meal flour)(2 cups)/2 methi leaves (fenugreek leaves) - chopped(1 cups)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Makki and Methi Roti Recipe
A vegetarian Punjabi recipe with makki ka atta (yellow corn meal flour), /2 methi leaves (fenugreek leaves) - chopped, green chillies - chopped. Ready in 30 min, serves 4.
Curated byHarpreet Singh🇮🇳
Directions
11 steps- 1
To begin making Makki and Methi Roti Recipe, heat some water in a pan till lukewarm
makki ka atta (yellow corn meal flour)(2 cups)/2 methi leaves (fenugreek leaves) - chopped(1 cups) - 2
In a steel mixing bowl, add Maize flour, chopped fenugreek leaves, green chillies, carom seeds and salt
/2 methi leaves (fenugreek leaves) - chopped(1 cups)green chillies - chopped(2)kashmiri red chilli powder(1 tablespoon)salt - to taste - 3
Mix everything well
- 4
Now add lukewarm water to the maize flour little by little and knead into a soft dough
- 5
Add some oil on top of the entire ball of dough and keep aside
- 6
Place a tawa on low heat and let it heat up
- 7
Next divide the dough into small balls
- 8
Roll out each ball between two sheets of plastic (cling film) into a circle or you can use your hands with the help of wet fingers to make a small round roti
- 9
Place roti on the the tawa and cook it on low flame from both sides until brown spots appear
- 10
Prepare the rest of the the rotis in a similar way and serve hot
- 11
Serve Makki and Methi Roti with Sarson Ka Saag and Burani Raita for a delicious weekday meal
makki ka atta (yellow corn meal flour)(2 cups)/2 methi leaves (fenugreek leaves) - chopped(1 cups)
About this recipe
A vegetarian Punjabi recipe with makki ka atta (yellow corn meal flour), /2 methi leaves (fenugreek leaves) - chopped, green chillies - chopped. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
