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Makai Ki Roti is a famous Punjabi dish. I make it in winter. It eaten with Sarson Saag (mustard leave curry)

Baisakhi celebrations are incomplete without having Sarson ka Saag and Makai ki Roti.


1 1/2 cup corn meal (makai ka atta)

1/4 cup whole wheat up flour

Chopped Methi leaves 2 Table Spoons

6 tablespoon butter

Salt to taste

Warm water to knee dough (as need)


Mix cornmeal, whole-wheat up flour, Chopped Methi leaves and salt. Add a little warm water in it to make medium soft dough.

Divide the prepared dough into eight to ten equal portions. Keep it aside for 20 to 30 minutes covered with a damp cloth

On a floured surface roll out the balls into discs. The thickness of the roti should be like a Pan Fried Pizza Base.

Heat a griddle on a medium fire. Put each roti on the griddle and cook on the first side for 30 seconds then turn.

After 30 seconds spread a little butter on the top surface and turn immediately. Fry for a minute and turn again.

Do this till the roti is crisp and golden on both sides. Serve hot with Sarson ka saag topped with a small dollop of butter.


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