Spiced Makki ki Roti

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
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Looking for a warm and comforting meal to enjoy this winter? Try our delicious and easy-to-make spiced Makki ki Roti! This traditional Indian cornmeal flatbread is crispy on the outside and soft on the inside. Simply mix together cornmeal, water, salt and a few other spices to form a dough, then cook on a griddle or skillet until golden and crispy. Serve it with Sarson ka Saag, or enjoy it with a dollop of butter or yoghurt.


8 Servings
  • 2cup
    Cornmeal (Makki Atta)
  • 1 1/4cup
  • 1/2tsp
  • 1/2tsp
    Carom Seeds (Ajwain)
  • 1/2tsp
    Red Chilli Powder
  • 1/2tsp
    Cumin Seeds (Jeera)
  • 1tsp
    Coriander Powder (Sookha Dhaniya)
  • 1
    Green Chilli (chopped)
  • 1/2cup
    Coriander Leaves (chopped)
  • 6tbsp
    Oil (for brushing rotis)


  1. Add water, salt, carom seeds, red chilli powder, cumin seeds, coriander powder and, green chilli in a deep skillet.

  2. Place the skillet on high flame and bring it to a boil.

  3. Reduce the flame, add green coriander and stir.

  4. Immediately add cornmeal flour (Makki atta), and mix well.

  5. Sprinkle 1-2 tbsp of water on the dough.

  6. Turn off the flame. Cover the skillet and let the mixture rest for 8 -10 minutes until the dough becomes sticky.

  7. Transfer the dough to a platter.

  8. Knead the dough for 5-6 minutes (add 1-2 tbsp water if needed) to make a soft and smooth dough.

  9. Brush the dough with 1 tbsp of oil, knead for another minute and keep it aside.

Preparation of Cornmeal Roti

  1. Divide the dough into 8 equal parts and make round balls. Cover the dough balls with a cloth/tea towel and keep them aside.

  2. Take a dough ball, dust it with a bit of cornmeal flour and place it on the rolling board.

  3. Flatten the dough ball lightly with your palms. Gently roll the rolling pin over the dough to make a large round shape (approx. 7-8 inches).

  4. Roll all the dough balls in rotis and keep them aside.

  5. Heat a skillet/tawa on medium to high heat.

  6. Drizzle little oil on the tawa/skillet and place the cornmeal roti on it. Let it cook for 1-2 minutes. Flip the roti and cook for another 2-3 minutes until the roti is slightly brown on both sides.

    Spiced-Makki-ki-Roti-Slight-Brown-Spots-on-Roti (2).jpg
  7. Brush the roti with a little oil, flip it on the tawa/skillet, and press gently with a flat spatula.

  8. Flip the roti again and repeat the above step.

  9. Keep flipping the roti till both sides turn golden brown.

  10. Serve hot with plain butter or yoghurt.

Tips & Tricks

  1. You can also prepare cornmeal dough without adding spices and enjoy it with sarson ka saag.

  2. You can add or reduce the quantity of coriander leaves and spices as per taste.

  3. You can add fenugreek leaves instead of coriander leaves and prepare cornmeal dough.

  4. You can make the rotis 3-4 hours before serving. It will be soft when reheated.

  5. Sprinkle little cornmeal or wheat flour on the rolling board before making rotis to avoid sticking to it.

  6. You can place the roti on open flame to give it a charred effect. Keep flipping the roti to avoid being excessively charred.

Leena Kohli
Recipe by

Leena Kohli


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