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Untold Recipes by Nosheen » Recipes » Appetizers

Makki Ki Roti Tart (Savory Cornmeal Tart)

Modified: Mar 2, 2025 · Published: Nov 3, 2024 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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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 tarts made with a combination of cornmeal and atta are stacked on a dark wooden board.

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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.

Jump to:
  • Why you'll love this recipe
  • Ingredients for makki ki roti tarts
  • Substitutions & variations
  • Step by step Instructions
  • Expert Tips
  • Recipe FAQS
  • Other traditional recipes you may like
  • Makki Ki Roti Tart (Savory Cornmeal Tart)

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

ingredients for a makki ki roti tart recipe are spread out on a white kitchen counter.
  • 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.

Step by step Instructions

freshly kneaded makki ki roti dough is in a white bowl.

First step: Mix all ingredients in a bowl to form a dough and knead for at least 5 minutes until moist and pliable.

Freshly made cornmeal and whole wheat flour dough is resting on parchment paper, ready to be rolled out.

Second step - Shape the dough into a flat disc and place it on a sheet of parchment paper.

makki ki roti dough is rolled in between two sheets of parchment, ready for a tart recipe.

Third step - Place a second piece of parchment paper on top and start rolling the dough.

savory cornmeal tarts are being cut out using a biscuit cutter, for a recipe.

Fourth step - Once you have a ⅛" thick dough sheet, use a 31/4" round biscuit cutter to cut as many circles as possible.

makki ki roti tarts are prepped and ready to be baked in a muffin tin.

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

What are some other options for the tart filling?

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).

How do I store the tarts?

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.

makki ki roti tarts filled with mustard greens are served on a dark wooden board.

Other traditional recipes you may like

  • Flaky and crispy parathas with a side of chutney.
    Paratha Recipe (Pakistani Flatbread)
  • sweet sugar paratha
    Sugar Paratha (Meetha Paratha)
  • Freshly cooked besan ki roti is plated and served with yogurt, onions and limes.
    Missi Roti (Besan Ki Roti)
  • Flatbread made using an easy naan recipe is resting on brown parchment paper straight out of the oven with bowls filled with toppings for the naan.
    Easy Naan Recipe (No Yeast)

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!

A freshly baked stack of savory cornmeal tarts are ready to be filled.

Makki Ki Roti Tart (Savory Cornmeal Tart)

Nosheen Babar
This makki ki roti tart recipe is a fun twist on an old classic. Fill these tarts with sarson ka saag for an elegant holiday appetizer.
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Breakfast, Main Course
Cuisine Indian, Pakistani
Servings 18 tarts
Calories 90 kcal

Ingredients
  

  • 1 cup cornmeal (see notes)
  • 1 cup whole-wheat flour (see notes)
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 tablespoon ajwain (see notes)
  • 1 tablespoon fenugreek leaves (see notes)
  • 4 tablespoon 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.

Notes

Cornmeal - Use medium ground yellow cornmeal to make these tarts.
Whole wheat flour - I use a traditional Pakistani flour known as atta for this recipe.
Ajwain - An aromatic spice known as carom seeds, this pairs well with the flavor of cornmeal.
Fenugreek leaves—This traditional Pakistani herb, also known as kasoori methi, adds fragrance and a delicate flavor to the tarts.
Ghee—I like to keep the flavor of my tarts as close as possible to an authentic makki ki roti, so I use ghee for this recipe. Feel free to use unsalted butter instead.
Making the tarts - When cutting the tarts, you will be left with a lot of excess dough. I roll this excess back into a disc, roll it out and cut as many more as I can manage to prevent wastage.
 

Nutrition

Serving: 1tartCalories: 90kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 132mgPotassium: 55mgFiber: 2gSugar: 0.2gVitamin A: 34IUVitamin C: 0.001mgCalcium: 4mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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