Delicious Makke Ki Roti Recipe for Winter Comfort

Makke Ki Roti, a traditional cornmeal flatbread, is a winter favorite in North India, especially when paired with Sarson Ka Saag. This article provides a detailed recipe, including tips for kneading the dough and cooking the roti to perfection. Learn how to enhance the flavors with desi ghee and serve it alongside refreshing buttermilk or sweet lassi for a delightful meal. Perfect for food lovers looking to enjoy authentic winter comfort food!

By Narendra Chaudhary Oct 27, 2026, 19:07 IST

Makke Ki Roti: A Winter Delight

Makke Ki Roti Recipe: The thought of enjoying 'Makke Ki Roti' (cornmeal flatbread) paired with 'Sarson Ka Saag' (mustard greens) is enough to excite any food enthusiast. This classic dish is particularly cherished in North Indian homes during the colder months. However, crafting Makke Ki Roti can be more challenging than preparing wheat-based rotis, as cornmeal does not have the same binding qualities as wheat flour, which can lead to the dough breaking or cracking while rolling. Therefore, mastering the kneading and rolling techniques is essential. Below are some straightforward tips for making the cornmeal dough, rolling the rotis, and ensuring they are soft and tender.

Kneading the Dough for Soft Rotis

How to knead the dough for soft Makke Ki Roti:
To create soft and tasty Makke Ki Roti, start by heating 1.5 to 2 cups of water in a pan. Once the water is warm, incorporate a teaspoon of chili flakes, grated carrot, chopped fenugreek leaves (methi), half a cup of fresh coriander leaves, half a cup of minced raw garlic, and salt to taste. When the water starts to simmer, add 3 to 4 cups of cornmeal and mix thoroughly. Cover the pan with a lid, turn off the heat, and let the mixture rest for about 10 minutes. After it cools to a lukewarm temperature, add a bit of warm water if necessary and knead it well.

Adding Oil or Ghee for Tenderness

Add a little oil or ghee to the dough for soft Makke Ki Roti:
Proper kneading is crucial for achieving soft and tender Makke Ki Roti. Incorporate a small amount of oil or ghee into the dough and knead it for about 10 minutes to ensure it binds well. This step helps prevent the roti from breaking during rolling and maintains its shape when placed on the griddle (tawa).

Cooking Makke Ki Roti

How to cook Makke Ki Roti on a griddle:
After kneading the dough, divide it into small portions and roll them into balls. Dust each ball with a little cornmeal and gently roll it out. This technique makes it easier to prepare the roti and minimizes the risk of breaking. Place the roti on a preheated griddle (tawa) and cook thoroughly. A well-made makke ki roti will puff up on the griddle, resulting in a soft and delicious flatbread.

Enhancing the Flavor

Enhance the flavor of makke ki roti with desi ghee and butter:
The pairing of sarson ka saag (mustard greens) with makke ki roti is a beloved choice during winter. To elevate this meal, serve it with chilled buttermilk (chaas) or sweet lassi. The slight tang of the buttermilk and the creamy richness of the lassi enhance the overall dining experience. Additionally, consider spreading a bit of desi ghee or butter on the makke ki roti before enjoying it with sarson ka saag for an even richer flavor.

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