Makki and Methi Roti Recipe
Your usual Makki ki Roti with the healthy addition of Methi Leaves
Makki Roti with Sarson Saag is everyone's favourite in winter. But this recipe comes with a twist in our normal makki Roti. It contains the goodness of fenugreek/methi which is healthy and a great way to include green leafy vegetables in our diet.
Serve Makki and Methi Roti with Sarson Ka Saag and Burani Raita for a delicious weekday meal.
If you like this recipe, here are a few more Roti Recipes
10 M
20 M
30 M
2-3 Servings
Ingredients
- 2 cups Makki Ka Atta (Yellow Corn Meal Flour)
- 1 1/2 cups Methi Leaves (Fenugreek Leaves) , chopped
- 2 Green Chillies , chopped
- 1 tablespoon Ajwain (Carom seeds)
- 1 tablespoon Kashmiri Red Chilli Powder
- Salt , to taste
How to make Makki and Methi Roti Recipe
To begin making Makki and Methi Roti Recipe, heat some water in a pan till lukewarm.
In a steel mixing bowl, add Maize flour, chopped fenugreek leaves, green chillies, carom seeds and salt. Mix everything well.
Now add lukewarm water to the maize flour little by little and knead into a soft dough. Add some oil on top of the entire ball of dough and keep aside.
Place a tawa on low heat and let it heat up.
Next divide the dough into small balls. Roll out each ball between two sheets of plastic (cling film) into a circle or you can use your hands with the help of wet fingers to make a small round roti.
Place roti on the the tawa and cook it on low flame from both sides until brown spots appear.
Prepare the rest of the the rotis in a similar way and serve hot.
Serve Makki and Methi Roti with Sarson Ka Saag and Burani Raita for a delicious weekday meal.
