Makki di Roti: THE Accompaniment for Sarson da Saag

Makki di Roti - A Punjabi Special
Makki di Roti – A Punjabi Special

My last post was Sarson da Saag or a curry made with Mustard Greens from the Indian state of Punjab. When Sarson da Saag is mentioned, Makki di Roti follows immediately as the two as inseparable.

This recipe if for Makki di Roti that is made with ONLY Maize Flour or Makki Atta; in the sense that I did not use any Wheat flour. Makki Atta tends to be granular and does not bind easily. So you cannot roll out Makki di Roti, you have to pat them into the round shape. The resultant roti is also is slightly thick and crunchy. You have to eat it immediately otherwise it acquires a biscuit like texture.

Makes: 10 to 12 x 5″ rotis

Preparation Time: 20 minutes

Things You Would Need: 8″ piece of plastic sheet or Banana Leaf, Tava

Cooking Time: 30 Minutes

  1. Makki Atta or Maize Flour – 2 Cups
  2. Oil – 1 tbsp
  3. Salt – 1/2 tsp
  4. Warm Water
  5. White Butter
  6. Oil/Ghee

Method to Make the Dough

  1. Mix together the Makki Atta, Salt, and Oil.
  2. Gradually add the warm waterand kenad gently to form a firm dough that can be shaped into a pliable ball.
  3. Cover and set aside for 10 to 15 minutes.

Method to Make the Makki di Roti

  1. Divide the dough into 10 or 12 equal parts.
  2. Heat a tava till it is medium hot.
  3. Oil one side of the plastic sheet or banana leaf.
  4. Place one portion of the dough on the sheet.
  5. Lightly oil the fingers of one hand.
  6. Use the oiled fingers to press the dough into a 6″ roti.
  7. Transfer the Makki di Roti onto your palm and then onto the hot Tava.
  8. Cook till the side on the tava dries out and starts to get brown spots.
  9. Flip the Makki di Roti over and repeat the process.
  10. If required, you could also hold each side of the roti over direct flame for about 5 seconds.
  11. Serve immediately with a dollop of white butter and Sarson da Saag.


  • Making Makki di Roti requires some practice as the dough is crumbly. Make smaller rotis, if you are having trouble with larger ones.
  • I found that using Banana leaf helps me to transfer the roti from the leaf to the Tava. That minimizes the risk of the roti breaking up. Trying this trick with the sheet plastic will mean you will have melted plastic on the tava. 😛
  • Serve the Makki di Roti immediately, otherwise it tends to harden.



I would love to hear your thoughts and suggestions. Do leave me a comment.