Corn And Vegetable Roti


  • 1 cup maize flour (makai ka atta)
  • 1/2 cup grated cauliflower
  • 1/2 cup finely chopped fenugreek (methi) leaves
  • 1/4 cup finely chopped coriander (dhania)
  • 1/2 cup boiled , peeled and grated potatoes
  • 2 tsp oil 1 tsp finely chopped green chillies
  • salt to taste
  • maize flour (makai ka atta) for rolling
  • oil for cooking


  • Sieve the maize flour, add all the remaining ingredients and knead into a soft dough using enough warm water.
  • Divide the dough into 7 equal portions and roll out each portion into a 125 mm. (5”) diameter roti, using a little maize flour for rolling.
  • Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides.
  • Serve immediately with fresh curds and pickle.