Masala Makki Roti Recipe | Makki Ki Masala Roti

29 Jan Masala Makki Roti Recipe | Makki Ki Masala Roti

Last Updated on January 29, 2025 by blessmyfoodbypayal

Masala Makki Roti Recipe | Makki Ki Masala Roti Recipe with step wise pictorial and video method.

Winters are going on and it’s high time to enjoy makki ki roti.

Though it is a well known fact that makki ki roti is only enjoyed with sarson ka saag and this combo makes a perfect meal.

But what if you don’t need to go for sarson ka saag, and alone makki ki roti makes your delicious breakfast?

Yes, here we have the recipe. This makki ki masala roti is a perfect breakfast treat and as an accompaniment, you just need a hot cuppa tea.

HOW TO MAKE MAKKI KI MASAKA ROTI PERFECTLY ?

• Maze flour should be of a good quality. It really makes a big difference.
• Measurement of flour and water is very important so don’t skip this. Don’t think that you necessarily have to have the professional measuring cups but pick any utensil from your kitchen and use it as a measuring tool, like any katori or cup.
• We have another post of Makki ki Roti in this blog where we used 3/4th cup of water for every 1 cup of maze flour but that measurement is not going to work here because in this recipe we have added radish and onion as well and these two ingredients are also supposed to release their water. Hence the measurement can’t be same. So we have added 1/2 cup + 1 tbsp of water for every cup of maze flour.
• Water must be boiling hot.
• Resting time of 10 minutes is necessary so that floor absorbs the water so well.
• Knead the dough for good 10 minutes.
• Apply oil in your hands if dough is sticking to your hand while kneading or dealing with.
• In case you feel that dough is slightly dry, you can add bit of the water at the time of kneading but just add little by little. This water should also be very hot.
• Alternatively if you feel that dough is bit loose, add more of maze flour.
• While dealing with one portion of dough at the time of making individual roti, do cover the rest of the dough to prevent it from drying.

STEP WISE PICTORIAL RECIPE OF MASALA MAKKI KI ROTI RECIPE 

Take a chopper and add radish, onion & ginger, all after cutting into small pieces alongwith coriander leaves and green chilies.

Chop them so finely. In case you don’t have chopper, just chop all with knife. Alternatively you can only chop onion but grate radish and ginger.

In a bowl, add makki ka atta/maze flour. Add the chopped ingredients.

Also add anardana/dry pomegranate seeds, carom seeds/ajwain, kasuri methi, red chilli powder, coriander powder, garam masala, dry mango powder, coriander leaves, salt and 1 tbsp oil.

Give them a good mix.

Mix with a ladle. The flour will turn into a rough dough.

Cover the bowl and rest for 10 minutes.

After 10 minutes, transfer the rough dough in a wide vessel like paraat. Now knead the dough for atleast 8 to 10 minutes. If dough is sticking to your hands, grease your hands with oil or ghee.

NOTE : while kneading, if you feel that dough is little dry, add bit (spoon by spoon) of hot water and in case, dough is slightly loose, you can add little flour.

Once dough is ready, divide it into portions. The size of portions depend upon the fact that how big roti you want to make. We divided the dough into 12 portions.

Now take one portion and roll it between your palms turning it into a smooth ball.

NOTE : Since the time you are dealing with one portion, cover the rest of the dough otherwise it will turn dry.

Place the ball on a maze flour dusted surface. Sprinkle some flour in the ball also. Flatten it softly using your finger tips. If needed, you can roll the roti with rolling pin (belan) but with very very light hands. Keep the roti slightly thick.

Put the roti on hot tawa and keep the heat low to medium.

First let the roti turn slightly firm. If you will try to turn it’s side immediately, it may break. Mark the slight dents in roti which will help to get it cooked deep inside with the immersion of oil.

Once the roti is firm, turn it’s side. Now cook the roti from both sides using oil. Likewise cook the entire portions of dough.

Serve hot with a cup of hot tea. 

MASALA MAKKI KI ROTI RECIPE | MAKKI KI MASALA ROTI RECIPE

Masala Makki Roti Recipe | Makki Ki Masala Roti Recipe

blessmyfoodbypayal

Masala Makki Roti Recipe: A flavorful Indian flatbread made with spiced maize flour, perfect with sarson ka saag or curries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Bread, Breakfast, Snack, snacks

Cuisine Indian

Servings 12 Rotis

Ingredients

  

1 cup = 250 gram

• 3 cups makki ka atta/maze flour
• Half radish
• 1 big onion
• 1 inch piece of ginger
• 3 green chilies
• 2 tbsp anardana/dry pomegranate seeds
• 1 tsp carom seeds/ajwain
• 1 tsp kasuri methi
• 1 tsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tbsp dry mango powder
• Handful of coriander leaves
• 1 +3/4 cups boiling water
• salt to taste
• 1 tbsp + more oil

Instructions

 

• Take a chopper and add radish, onion & ginger, all after cutting into small pieces alongwith coriander leaves and green chilies.
• Chop them so finely. In case you don't have chopper, just chop all with knife. Alternatively you can only chop onion but grate radish and ginger.
• In a bowl, add makki ka atta/maze flour.
• Add the chopped ingredients.
• Also add anardana/dry pomegranate seeds, carom seeds/ajwain, kasuri methi, red chilli powder, coriander powder, garam masala, dry mango powder, coriander leaves, salt and
• 1 tbsp oil.
• Give them a good mix.
• Mix with a ladle. The flour will turn into a rough dough.
• Cover the bowl and rest for 10 minutes.
• After 10 minutes, transfer the rough dough in a wide vessel like paraat.
• Now knead the dough for atleast 8 to 10 minutes. If dough is sticking to your hands, grease your hands with oil or ghee.
• NOTE : while kneading, if you feel that dough is little dry, add bit (spoon by spoon) of hot water and in case, dough is slightly loose, you can add little flour.
• Once dough is ready, divide it into portions. The size of portions depend upon the fact that how big roti you want to make. We divided the dough into 12 portions.
• Now take one portion and roll it between your palms turning it into a smooth ball.
• NOTE : Since the time you are dealing with one portion, cover the rest of the dough otherwise it will turn dry.
• Place the ball on a maze flour dusted surface.
• Sprinkle some flour in the ball also.
• Flatten it softly using your finger tips. If needed, you can roll the roti with rolling pin (belan) but with very very light hands. Keep the roti slightly thick.
• Put the roti on hot tawa and keep the heat low to medium.
• First let the roti turn slightly firm. If you will try to turn it's side immediately, it may break.
• Mark the slight dents in roti which will help to get it cooked deep inside with the immersion of oil.
• Once the roti is firm, turn it's side.
• Now cook the roti from both sides using oil.
• Likewise cook the entire portions of dough.
• Serve hot with a cup of hot tea.

Keyword Easy Makki Roti Recipe, Gluten-Free Indian Roti, Healthy Corn Flour Recipes, Masala Makki Roti Recipe, Punjabi Makki Ki Roti recipe, Sarson Ka Saag and Makki Roti, Spiced Cornmeal Flatbread, Traditional Indian Flatbread Recipe