Punjabi Anda Makki di Roti
PakistaniPakistani RecipesDesi eggsEasy
Punjabi makki di roti — rustic maize flour flatbread — served with a soft egg bhurji and a knob of white butter, the classic winter pairing from Punjab.
Prep time20 min
Cook time20 min
Total time40 min
Servings4
Ingredients
- 2 cups maize flour (makki ka atta)
- 1/2 tsp salt
- Warm water as needed
- 4 eggs
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chillies, chopped
- 1 tsp red chilli powder
- 1 tsp salt
- 2 tbsp oil or ghee
- White butter (makhan) for serving
- Fresh coriander, chopped
Method
- Mix maize flour and salt; knead with warm water into a soft dough.
- Wet your hands and pat the dough into thick rounds on a wet cloth or plastic sheet.
- Cook on a hot tawa for 2 to 3 minutes per side until golden spots appear; brush with butter.
- Heat oil and fry the onion, tomato and green chillies until soft.
- Add the eggs, chilli powder and salt; scramble gently until soft and just set.
- Place the makki di roti on plates and spoon the egg bhurji alongside.
- Top with a knob of white butter.
- Garnish with coriander and serve immediately.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the egg bhurji until fully set and serve hot. Allergen: egg, milk (butter). Maize flour has no gluten, so the dough is delicate — pat it gently and do not over-roll. Substitute wheat roti if makki flour is not available. Nutrition values are estimates.