You are currently viewing Calories in makki ki roti for weight loss and its recipe and ingredients.

Calories in makki ki roti for weight loss and its recipe and ingredients.

Makki ki roti is very good for weight loss it contains about 90-150 calories per serving. It is very healthy and good for weight loss specially if you eat during winter.

It is made with wheat flour and a combination of edible fats such as ghee, butter or oil, and oil-based spices, such as cumin seeds, turmeric, cardamom, and cloves. Not only is makki roti a delicious breakfast or evening snack, but it is also good for health. It is a good source of protein, iron, calcium, and calories, and it has cholesterol-lowering properties because of the spices used in it.

Makki is a traditional wheat roti originating from the Middle East that is similar in shape to the Indian paratha. Unlike paratha, the makki roti is made of white (or wheat) flour, and is spiced with spices such as onions and garlic.

The earliest recorded use of this term was in the 1700s, where it referred to a flat, unleavened bread made of wheat flour. It was cooked in a tandoor, and the first mention of the word makki (meaning tandoor in Hindi) was found in 1707.

Makki is an Indian style of bread made out of refined flour. It is often prepared as a side dish or eaten alongside of other main dishes. This recipe is an excellent example of an Indian makki roti. It is cooked on roti tawa (a flat griddle) or on any flat surface (e.g. skillet). Some recipes cook it on the oven, but this is very different.

Makki is a mixture of semolina and rice flour that is used as a thickener and flavoring agent in Pakistani and Indian cooking. The word makki is taken from the Urdu word makki, which means “mixed”. There are many variations of makki, but the most popular is rice and semolina. Makki is a traditional Ramadan food that’s a mixture of flour, semolina and oil, which is broken into small pieces then fried in ghee (clarified butter). It is a delicious dish cooked to perfection, and it’s a great way to stick to the diet when you have a voracious appetite. Makki is the perfect dish to serve at the end of the day, as it’s light and easy to digest.

Makki Roti are flatbreads that come in all kinds of shapes and sizes. The Indian flat bread is made by fermenting a wheat dough which produces sourdough. After fermentation, the dough is rolled out and cooked on hot tawa (platter). This gives the bread a spongy texture.

Makki is the type of flat, unleavened bread used in South Asia in a variety of ways. It can be a savory or sweet dish. Makhans are used for stuffing, makhai is used as a side dish, while makhooj is used to make a dessert. It’s not too sweet and it’s not too savory. It’s just right. There are different varieties of makki roti but they all have just the right amount of spices.

Benefits of makki

Makki flour is a high-fiber flour made from maize (maize). It is rich in many B vitamins and minerals and can help to regulate your blood sugar levels. Having a healthy gut is important for good health, so eating makki flour regularly can also aid digestion and keep your gut healthy. Makki flour can be used in place of other flours such as white flour in baking recipes.

There are certain authentic recipes and styles of makki roti that can be found in different parts of the world, Malaysia is no exception. In Penang, for instance, if you visit the Pulau Tikus area, you will come across a family-run restaurant that serves ‘Makan Cina’ or ‘Chinese restaurant’ which here serves ‘Makai Roti’, which is a variation of makki roti. So if you are in Penang and looking for a place.
Recipe Name: Makki Ki Roti

Category: Vegetarian

Cuisine: Punjab

Course: Roti

Recipe Main Ingredient: Corn meal



Recipe Brief Description : The rolling out bread into perfect circular shape. Serve them by spreading melted butter between each other. Customize by adding cumin seeds, garam masala, and chopped coriander.

Recipe Ingredients

  • Corn meal – 3 cup
  • Water as required
  • Ghee/ Melted Butter – 4 tbsp
  • Cumin seeds – 1/2 tbsp
  • Coriander leaves – 1 bunch
  • Garam masala – 1/2 tbsp
  • Salt to tasteCooking Time: 15 minutesPreparation Method:
  • In a bowl mix in corn meal and salt to taste. Now mix by pouring boiled water and knead to stiff dough.
  • Divide into 10 balls and roll each into a circular shape about 1/8 inch thick and 4inch in diameter.
  • Cook breads in a skillet with spreading ghee, fry until it turn light brown colour on both side of bread on medium heat. Serve hot with chutney.