Corn and Vegetable Roti/ Indian Vegetable Roti with Maize Flour Recipe/ Lunch Recipe

Tarla.Dalal's picture

Dec. 10, 2015

Health and taste come together in this lovely roti. A bouquet of wholesome ingredients such as grated cauliflower and potatoes, methi leaves and coriander go into the maize flour dough used to make this roti. Serve immediately with curds and pickle, or a subzi of your choice.


Maize flour 1 Cup (16 tbs) (makai ka atta)
Grated cauliflower 1/2 Cup (8 tbs)
Finely chopped fenugreek leaves 1/2 Cup (8 tbs) (methi leaves)
Finely chopped coriander 1/4 Cup (4 tbs)
Grated potatoes 1/2 Cup (8 tbs) (boiled and peeled)
Oil 2 Teaspoon
Finely chopped green chillies 1 Teaspoon
Salt To Taste
Maize flour 1/4 Cup (4 tbs)
Oil 2 Tablespoon (For greasing)



1. Sieve the maize flour, add all the remaining ingredients and knead into a soft dough using enough warm water.

2. 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.

3. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides. 


4. Serve immediately with fresh curds and pickle.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 256Calories from Fat 30

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 147 mg6.13%

Total Carbohydrates 54 g18%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet