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Makki Ki Roti Methi Walli

Pan baked Indian bread made from maize flour, stuffed with Fenugreek

Serving 2-3 persons

Preparation Time: 10 minutes

Cooking Time: 5 minutes



3 CupsMaize Flour
2 CupsFenugreek Leaves
1 MediumFinely Chopped Onion
3 TablespoonsFinely Chopped Coriander leaves
2 TablespoonsGrated Ginger
2 Finely Chopped Green Chillies
1 TablespoonPomegranate powder or
1 TablespoonMango Powder
1 TablespoonGaram Masala
Warm Water to knead the dough
Salt to Taste



  1. In a blender blend methi leaves , onion, ginger , green coriander leaves and green chili.

  2. In a Bowl mix all the ingredients and kneed the dough with warm water by mixing it little by little.

  3. Make equal size of balls and keep them aside

  4. Heat the griddle or tava.

  5. Now take a plastic bag and cut in in 2 square pieces.

  6. Put one piece on the counter top and dust it with some flour.

  7. Take a ball and press it with your hand and make it flat now put it on the plastic paper and flat it out in round shape by pressing it with your hand.

  8. Gently pickup the paper and remove roti from it and transfer it onto the griddle. Turn the roti and rub some oil to it .When the other side is done turn it over and rub oil to other side too. Fry it from the both sides.

  9. Serve it hot with yogurt, butter and Aachar.

Some times its hard to knead the dough and some times roti comes out quite hard in that case add 1 part wheat flour to the 3 parts of maize floor. You can use either fresh Fenugreek seeds or frozen one.

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