Indian Cornbread ( Makai Ki Roti)

Total Time
10 mins
15 mins

This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...

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  1. Grind the sweetcorn to a fine paste in a food processor, without adding any water.
  2. Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
  3. Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
  4. Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
  5. I must admit I have to use more oil than stated but that may be my inexperience!
  6. My girls eat these on their own with some yogurt dip.