Makki ki Roti is a traditional flatbread from the Indian subcontinent. It is made from cornmeal and is usually served with a dollop of butter or ghee. It is a popular dish in the states of Punjab, Haryana, Himachal Pradesh, and Uttarakhand. It is usually served with a side of saag and this combination is very popular in the winters. Its an excellent source of fiber and healthy carbs.
Proteins
Fats
Carbs
Fibre
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2 cups
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/4 cup
1/2 cup
In a large bowl, mix together the makki ka atta, salt, ajwain, and red chilli powder.
Add the ghee and mix it in with your hands until the mixture resembles breadcrumbs.
Gradually add the warm water and knead the dough until it is soft and pliable.
Cover the dough and let it rest for 15 minutes.
Divide the dough into 8 equal portions.
Take one portion of the dough and roll it out into a thin circle.
Heat a tawa (griddle) over medium heat.
Place the rolled out roti on the tawa and cook it for 1-2 minutes.
Flip the roti and cook the other side for 1-2 minutes.
Brush some ghee on the roti and cook for another minute.
Serve the makki ki roti hot with butter or chutney.
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When it comes to Makki ki Roti, our users are head over heels in december, but the interest cools down in mayjunejuly.
It's official: Makki ki Roti is the food of choice for 24-27 female, with people of >40 BMI also on board.
Enjoy it guilt-free by talking to our nutrition coaches today.