Makki ki Roti / Makai Roti – Matar Aloo Sabzi (Maize Flour Flat Bread & Dried Yellow Pea & Potato Curry)

Again I have made Makki Roti or Makai Roti (Maize Flour Indian Flat Braed) with some Matar Aloo Sabzi made from dried yellow peas curry. I’m so fond of Makai Roti!!! The way traditional Makki Roti is made I do not follow that recipe. Because it is little different from the flat breads we Bengalis are used to. I normally mix maize flour and wheat flour in 2:1 ratio. It makes the rotis / flat breads soft and easy to digest. Yesterday I was not in a mood to cooking an elaborate spread for dinner so I made Makai Roti and served it with Matar Aloo Sabzi. On Sunday I made some Ghugny (Spicy dried yellow peas curry) and there were some leftover boiled yellow peas. So wasting no more time I prepared the meal in jiffy. Here goes the recipe …

  • Servings: 4-serving
  • Difficulty: medium
  • Print


  • Cuisine: indian
  • Course: brunch
  • Preparation Time: 30 mins
  • Cooking Time: 60 mins


For Makki ki Roti:
2 cups Makai Atta / Maize Flour
1 cup Whole Wheat Flour
½ tsp Salt
½ tsp Ajwain / Carom Seeds
2 tsps Oil
Ghee+Oil – For making the roti
For Aloo-Matar Sabzi:
½ tsp Cumin Seeds
1 Bay leaf
2 pinches Hing / Asafetida
1 cup Boiled Dry Peas
2 cups Boiled Potato – (Cubed)
1 (Finely chopped) Onion
1 tsp Ginger Paste
4 Tbsps Tomato Puree
½ tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Garam Masala Powder
3 – 4 tsps Oil
To taste Salt
Chopped Green Chilli and Coriander for garnishing


  1. For making Makki Roti: In a bowl mix in all ingredients and knead the dough with warm water. Knead very well. Divide the dough into lemon size balls.
  2. Roll each ball with a rolling pin dusting maize flour.
  3. In a tawa or skillet dry roast the rotis on both sides. Now apply some ghee+oil on both the sides and cook till some light brown spots are appeared on the roti.
  4. Remove from tawa and serve with Sarson ka Saag or Sukha Aloo Sabzi or Aloo Matar ki Sabzi.
  5. For making Matar-Aloo Sabzi: Heat oil in a pan. Temper the oil with cumin seeds and bay leaf.
  6. Add chopped onion. When they turn translucent add ginger paste and garlic paste.
  7. When oil starts separating add boiled potato and boiled pea.
  8. Next add all dry masalas. Mix well.
  9. Adjust salt. Add water and let it cook for 7-8 minutes.
  10. Garnish with chopped coriander and chopped green chilli.
  11. Serve with Makai Roti or any other Indian Flat Bread.


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