This Makki Ki Roti Tart (Savory Cornmeal Tart) recipe is a fun twist on an old classic. Quicker and easier to make than traditional cornmeal flatbread, these tarts make a fun and elegant appetizer for all your holiday entertaining.
Makki ki roti is a traditional South Asian flatbread made with maize or cornmeal. It is popular in the Punjab region during winter and is served with a side of sarson ka saag.
The texture of the dough is a little grainy and sticky. This makes it tricky to make the rotis and requires some practice. This easy recipe variation will allow you to enjoy the traditional flavors without spending excess time in the kitchen.
With this easy-to-follow recipe, the tarts will turn out picture-perfect every time. Let them grace your holiday table this season as an elegant appetizer. Fill them with delights like black-eyed peas, aloo palak, sweet potato and black bean chili.
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Why you'll love this recipe
- Full of flavor - These lightly spiced cornmeal tarts are so delicious. I enjoy eating them alone, without filling, and with a hot cup of chai.
- Easy recipe - There's no long list of ingredients or complicated steps to follow with this recipe.
- Versatile recipe - Alter the spices in the crust, switch up the fillings, and serve these tarts as part of a brunch, tea, or appetizer.
Ingredients for makki ki roti tarts
- The flours - To make these tarts, combine medium-ground yellow cornmeal with traditional Pakistani whole-wheat flour. The whole wheat flour must be a traditional South Asian blend known as atta.
- Ghee - For best results, use ghee to make your tarts.
- The spices—A combination of salt, red chili powder, ajwain (carom seeds), and fenugreek leaves (kasoori methi) adds flavor and aroma to the tarts.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use butter - If you're not a fan of ghee or don't have any on hand, use unsalted butter instead.
- Add different spices - Chopped green chilies, cilantro, cumin, or coriander seeds can also be added to enhance the tart crust's flavor.
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Step by step Instructions
First step: Mix all ingredients in a bowl to form a dough and knead for at least 5 minutes until moist and pliable.
Second step - Shape the dough into a flat disc and place it on a sheet of parchment paper.
Third step - Place a second piece of parchment paper on top and start rolling the dough.
Fourth step - Once you have a ⅛" thick dough sheet, use a 31/4" round biscuit cutter to cut as many circles as possible.
Fifth step - Place each circle in a muffin tin and bake in an oven preheated to 400 degrees Fahrenheit for 20 minutes. Cool for 10 minutes before filling.
Expert Tips
- Knead the dough - Kneading the dough is necessary to release the gluten in the flour and create a better texture for the makki ki roti tarts.
- Roll it out thick. The tarts should not be too thin, or it will be difficult to shape them without tearing the dough. The thickness will also prevent the base from getting soggy once the filling is added.
Recipe FAQS
In addition to the ideas suggested in the post above, try adding paneer butter masala, turnip greens, collard greens, or even shalgam sabzi (turnip curry).
The tarts can be stored in an airtight container for three days in the fridge and one month in the freezer. Defrost in the refrigerator overnight and reheat in the oven at 350 degrees Fahrenheit for 15 minutes.
Other traditional recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Makki Ki Roti Tart (Savory Cornmeal Tart)
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Ingredients
- 1 cup cornmeal (see notes)
- 1 cup whole-wheat flour (see notes)
- 1 tsp salt
- 1 tsp red chili powder
- 1 tbsp ajwain (see notes)
- 1 tbsp fenugreek leaves (see notes)
- 4 tbsp ghee (see notes)
- 1 cup water
Instructions
- Preheat your oven to 375 degrees fahrenheit before you start to prep the dough.
- Mix all the dry ingredients in a bowl, stirring to distribute the spices and herbs
- Add the ghee and the water and mix to form a dough.
- Knead the dough for 5 minutes and then shape it into a flat disc.
- Place the dough between 2 sheets of parchment paper and start to roll it into a ⅛" thick flat sheet.
- Take a 3¼" biscuit cutter and start to cut out circles. (see notes)
- Place the dough into a muffin tin and bake for 20 minutes.
- Cool and fill as desired.
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