Stuffed Makki Ki Roti Recipe: Savory Corn Flatbread
30 minutes
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About Stuffed Makki Ki Roti Recipe: Savory Corn Flatbread
Experience the delightful warmth of Stuffed Makki Ki Roti, a unique twist on the traditional North Indian Punjabi flatbread. Typically enjoyed during winter months, this recipe elevates the classic makki ki roti (corn flatbread) by incorporating a flavorful vegetable stuffing, making it a hearty and satisfying meal.Unlike the traditional pairing with sarson ka saag (mustard greens), this stuffed version offers a versatile and exciting alternative. The soft, slightly sweet corn flatbread perfectly complements the savory vegetable filling, creating a delicious balance of textures and tastes.This recipe is perfect for those seeking a unique vegetarian dish with a touch of Indian culinary flair. Impress your family and friends with this innovative take on a beloved classic!
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Dough
- 250 gm Corn Flour makki ka atta, yellow corn flour; you can find this in most indian grocery stores or online.
- 1/2 cup Water warm water, adjust as needed for dough consistency.
- 1 tsp Salt
- 1 tbsp Vegetable Oil
For the Stuffing
- 1 cup Spring Onions finely chopped
- 1 cup Cabbage finely grated
- 1 cup Carrot finely grated
- 1 cup Broccoli finely grated
- 1 tsp Carom Seeds ajwain
- 1 tsp Cumin Seeds jeera
- 1 tsp Chili Powder adjust to your spice preference., red
Instructions
Prepare the Stuffing
- Combine the grated cabbage, carrots, and broccoli, chopped spring onions, carom seeds, cumin seeds, red chili powder, and salt in a bowl. Mix well.
Make the Dough
- In a large bowl, combine the corn flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Add 1 tablespoon of oil to the dough and continue kneading for another minute.
Assemble and Cook the Rotis
- Divide the dough into small, equal-sized balls. Flatten each ball slightly. Place a spoonful of the vegetable stuffing in the center. Gently bring the edges of the dough together, pinching to seal the stuffing inside. Shape into a slightly flattened ball.
Cook on the Griddle
- Heat a griddle or flat pan over medium heat. Place the stuffed roti on the hot griddle. Cook for 2-3 minutes per side, or until golden brown and slightly crispy. Apply a little oil to both sides while cooking for added crispness.
Serve
- Serve the hot stuffed makki ki roti with butter or your favorite condiment. Sarson ka saag is a traditional and delicious accompaniment.
Recipe Notes
Expert Tips for Perfect Stuffed Makki Ki Roti
- For a softer roti, use a little more warm water while kneading the dough.
- If the dough feels too sticky, add a little more corn flour.
- Don't overfill the rotis with stuffing; this can make them difficult to seal and cook evenly.
- For a richer flavor, you can sauté the vegetables before adding them to the stuffing.
Recipe Video
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Recipe Nutrition
Calories: 224kcalCarbohydrates: 52gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 506mgPotassium: 233mgFiber: 3gSugar: 2gVitamin A: 4723IUVitamin C: 26mgCalcium: 43mgIron: 1mg
Richa Gupta
Articles: 214
3 Comments
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This is so tempting! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
Looks incredible! Thanks for the details.