Makki di Roti
This hearty and nutritious bread is perfect for cold weather, providing warmth and energy. With its rich flavor and golden hue, it’s a comforting dish for family meals.

1 Piece
For 2 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Fiber: Aids digestion and promotes gut health.
Gluten-Free: Suitable for individuals with gluten intolerance.
Boosts Energy: High in complex carbohydrates, providing sustained energy.
Supports Heart Health: Contains natural plant compounds that may reduce cholesterol.
Anti-Inflammatory Properties: Turmeric adds an anti-inflammatory boost.
Strengthens Immunity: The combination of nutrients improves overall health.
90 kcal
in 40g
Protein:
2g
Fats:
2.5g
Carbs:
14g
Cholesterol:
5mg
Sodium, Na:
10mg
Potassium, K:
65mg
Makki di Roti is a traditional North Indian flatbread made with cornmeal (makki atta), often paired with sarson ka saag. This wholesome dish is packed with nutrients and keeps you warm in the cold months. Perfect for a cozy winter meal, this recipe ensures a healthy and flavorful experience.
Ingredients
2
1 cup Makki atta
quarter teaspoon Turmeric powder
1 teaspoon Oil
200 ml Water
Ghee as per needed
Tips
If the dough feels too dry, sprinkle a little warm water while kneading.
Use parchment paper or a plastic sheet to shape rotis if you find the dough sticky.
Always cook on medium heat to ensure even cooking without burning.
Adding a pinch of carom seeds (ajwain) to the dough can enhance flavor and aid digestion.
Best enjoyed fresh; avoid storing rotis for long durations as they tend to harden.
Directions
Heat water in a saucepan and bring it to a boil.
Turn off the flame and add cooking oil, turmeric powder, and makki atta.
Mix well until it forms a crumbly mixture.
Cover the mixture and let it sit for 5 minutes to cool slightly.
Knead the mixture into a smooth dough while it is still warm.
Divide the dough into 6 equal-sized balls.
Place a ball between two sheets of parchment paper or grease your palms with oil and flatten it into a thin, round roti.
Heat a tawa (griddle) on medium heat.
Place the roti on the tawa and cook until golden brown spots appear, flipping occasionally to cook both sides evenly.
Repeat the process for all rotis.
Top the hot rotis with ghee for enhanced flavor.
Serve immediately with sarson ka saag or a dollop of white butter.
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