Maki Methi Ki Roti

Text size Print This Page

Maki and Methi Ki Roti – An all time favourite Breakfast bread with Youghurt and Butter. This is the famous Punjabi Roti which is quite popular in Punjab and North India. Highly nutritious and Glutten Free.


  1. 2 Cups Corn Meal ( Maki Ka Atta ) Don’t confuse it with cornflour.
  2. Water 1 cup
  3. Oil or Butter 1 table spoon
  4. Chopped Methi leaves 2 Table Spoons ( or use 2 table spoons of Dry Kasoori Methi leaves)


This could be a challenge to novice to prepare it but practice makes a person perfect cook !

  1.  Heat the water to boiling.
  2. Take a mixing bowl and add the Maki ka Atta and make a well in the center  and add the SALT in it.
  3. Add the boiling water in it.
  4. Mix the dough with a wooden mixing spoon.
  5. Also add the Methi leaves in it
  6. Once it cools down knead it with hands.
  7.  Now rolling this into Roti is a challenge as you can not use dry flour for dusting so it will tend to stick to the surface.
  8.  Make a ball of the dough and try rolling it with a pin to give it a circular shape and then expand it b patting it by hands.
  9.  The thickness of the roti should be like a Pan Fried Pizza Base.
  10.  The Size should be about 6 inches in diameter.
  11.  Put in to a heated Tava or a fry pan and cook.
  12.  Turn sides when golden brown.

Serve the Maki Ki Roti with Dahi ( Yoghurt) and some ginger pickle.