The traditional makkai di roti has got a healthy twist, it married palak to form makkai palak roti. As such corn packs in the antioxidant carotenoids and loads of gut-healthy fibre.
Palak, on its part, brings in not just a colour variance but its disease-fighting property due to the antioxidants and storehouse of vitamins and minerals.
Combine the maize flour, spinach, fenugreek leaves, green chilli paste, salt, sesame seeds and ½ tsp of oil in a bowl and knead to make a semi-stiff dough, using enough water.
Divide the dough into 5 equal portions and roll each portion into rotis, using a little maize flour rolling.
Heat a non-stick tava and cook each roti on a medium flame, using 1/4 tsp of oil, till light brown spots appear on both the sides.