Maki Ki Roti, Maki Di Roti – a delicious recipe with cornflour, whole wheat flour, butter, salt, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["1. Take a bowl and mix both flours and salt.", "2. Use lukewarm water to knead the dough. Make it a medium soft dough.", "3. Divide this dough in 8 equal portions.", "4. Take a wet polythene sheet. Use a rolling pin to flatten the dough into 5"" diameter. You can also use large Ziploc bag as a alternative.", "5. Heat Griddle(Chapati Tawa). Spread 1 tsp of butter and put the dough on the griddle.", "6. Use a spoon and spread some oil on the edges of the dough.", "7. Cook first side for about a minute.", "8. Apply some oil on top and flip it. Cook for one minute.", "9. Roast the other side till you get golden marks. Your Maki ki Roti is ready.", "10.", "Serve hot with Sarson Ka Saag."]
365
kcal
Calories
18
g
Fat
45
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/2 cups cornflour (Maki Ka Atta) or 1 1/2 cups cornmeal, 1/2 cup whole wheat flour (Chapati Atta), 6 tablespoons melted butter, salt, and more.
Yes, Maki Ki Roti, Maki Di Roti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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