Mooli Methi Makki Roti Recipe

Mooli Methi Makki Roti Recipe (Soft Makki Ki Roti Recipe) – Indulge in the authentic flavours of Punjab with our traditional recipe for Soft Makki ki Roti, infused with the goodness of mooli (radish), methi (fenugreek leaves), and gajar (carrots). This classic Punjabi flatbread is crafted with love, using maize flour and a hint of spices, then expertly rolled out with a belan to create a soft, fluffy texture.

Watch how to make Mooli Methi Makki Roti Recipe:

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Sarson Ka Saag Recipe

Prep Time: 25 min | Cook Time: 15 min | Total Time: 40 min

Serves: 4 people

Ingredients:

1 ½ cups water

2 tbsp chopped fresh methi (fenugreek leaves)

2 tbsp shredded mooli (radish)

2 tbsp shredded gajar (carrot)

½ tsp black pepper powder

½ tsp ajwain (carom seeds)

½ tsp salt

2 cups makki ka atta (maize flour)

1 tbsp melted ghee

Additional ghee for frying

Instructions:

Step 1: Prepare the Mixture

In a saucepan, boil water. Add chopped methi, shredded mooli, shredded gajar, black pepper powder, ajwain, and salt. Mix well to combine. Turn off the heat.

Step 2: Mix with Makki Ka Atta

Add makki ka atta to the saucepan and mix until well combined. Cover and let the mixture rest for 10 minutes.

Step 3: Knead the Dough

Transfer the mixture to a bowl and knead for 5-7 minutes, until the dough becomes soft and smooth. Add melted ghee and knead for another minute.

Step 4: Shape the Dough

Divide the dough into small balls and cover them with a damp cloth.

Step 5: Roll Out the Roti

Heat a tawa over medium-high heat. Dip a dough ball in makki ka atta and roll it out into a circle on a baking paper-lined chakla or rolling surface.

Step 6: Cook the Roti

Transfer the roti to the tawa and cook both sides, until light brown spots appear. Apply ghee and cook both sides until golden in colour.

Step 7: Serve

Generously apply white butter over the Mooli Methi Makki Roti. Serve hot, paired with Sarson Ka Saag.

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Mooli Methi Makki Roti Recipe

Sneha Paul

Punjabi Winter Special! Soft Makki ki Roti made with mooli, methi, gajar. Authentic Desi Recipe!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Bread, Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• 1 ½ cups water
• 2 tbsp chopped fresh methi fenugreek leaves
• 2 tbsp shredded mooli radish
• 2 tbsp shredded gajar carrot
• ½ tsp black pepper powder
• ½ tsp ajwain carom seeds
• ½ tsp salt
• 2 cups makki ka atta maize flour
• 1 tbsp melted ghee
• Additional ghee for frying

Instructions

 

• In a saucepan, boil water. Add chopped methi, shredded mooli, shredded gajar, black pepper powder, ajwain, and salt. Mix well to combine. Turn off the heat.
• Add makki ka atta to the saucepan and mix until well combined. Cover and let the mixture rest for 10 minutes.
• Transfer the mixture to a bowl and knead for 5-7 minutes, until the dough becomes soft and smooth. Add melted ghee and knead for another minute.
• Divide the dough into small balls and cover them with a damp cloth.
• Heat a tawa over medium-high heat. Dip a dough ball in makki ka atta and roll it out into a circle on a baking paper-lined chakla or rolling surface.
• Transfer the roti to the tawa and cook both sides, until light brown spots appear. Apply ghee and cook both sides until golden in colour.
• Generously apply white butter over the Makki Ki Roti. Serve hot, paired with Sarson Ka Saag.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!

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