By Garima Johar
July 18, 2024
Makki ki roti and sarson ka saag are the essence of Punjab. But to give the roti a twist, you can add fresh methi leaves and enjoy it as is or pair the methi makki ki roti with any of your curries or sabzis.
1.5 cups Makki ka Atta 1 cup fresh fenugreek leaves (Methi) 1 green chilli Salt to taste 1.5 cups water Ghee for cooking
Mix makki ka atta, salt, methi, and green chillies. Gradually add warm water and knead a dough.
Cover the dough with a damp cloth and let it rest for about 20 minutes.
Take small portions of the dough, roll them into rotis and cook on both sides.
Add a dollop of ghee to the crispy roti and serve with an achar.