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methi palak makai ki roti | maize flour spinach roti for diabetics, heart, weight loss, fatty liver, kidney | fenugreek spinach corn roti | healthy gluten-free roti |

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Tarla Dalal

15 May, 2013

methi palak makai ki roti | maize flour spinach roti for diabetics, heart, weight loss, fatty liver, kidney | fenugreek spinach corn roti | healthy gluten-free roti |

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methi palak makai ki roti | maize flour spinach roti for diabetics, heart, weight loss, fatty liver, kidney | fenugreek spinach corn roti | healthy gluten-free roti |

Table of Content

About Methi Palak Aur Makai Ki Roti

Ingredients

Methods

Nutrient values

methi palak makai ki roti | maize flour spinach roti for diabetics, heart, weight loss, fatty liver, kidney | fenugreek spinach corn roti | healthy gluten-free roti |

Methi Palak Makai ki Roti, also known as Maize Flour Spinach Roti or Fenugreek Spinach Corn Roti, is a healthy gluten-free Indian flatbread made with makai ka atta (maize flour) and nutrient-rich leafy greens like spinach (palak)and fenugreek (methi). This vibrant, flavorful roti not only satisfies your taste buds but also packs a powerful punch of fiber, iron, and antioxidants. The addition of green chilli paste and sesame seeds enhances its flavor while adding extra nutrition, making it a wholesome choice for all ages.

The star ingredient, maize flour, is naturally gluten-free and easy to digest, making this roti ideal for people with gluten intolerance or celiac disease. It is high in complex carbohydrates, which provide sustained energy and help control blood sugar levels. The combination of palak and methi adds iron, calcium, and dietary fiber, which are essential for maintaining overall health. This makes Methi Palak Makai ki Roti a perfect blend of taste and wellness.

For weight loss, this roti is an excellent choice. Being rich in fiber and low in calories, it helps promote satiety and prevents overeating. The leafy greens boost metabolism, while maize flour provides a steady release of energy without spiking insulin levels. Using minimal oil during cooking further enhances its weight-friendly profile, making it a great addition to a balanced diet.

In terms of diabetic health, this corn-based roti works well due to its low glycemic index and high fiber content. The methi leaves in particular help regulate blood glucose and insulin levels, which is beneficial for diabetics. Moreover, replacing refined wheat flour with makai atta helps avoid rapid sugar absorption, keeping blood sugar stable throughout the day.

For heart health and fatty liver management, this roti offers multiple benefits. Methi and spinach contain antioxidants and omega-3 fatty acids that help reduce cholesterol and improve liver function. The sesame seeds contribute healthy fats and calcium, promoting good cholesterol levels (HDL) and lowering bad cholesterol (LDL). Using minimal oil ensures it remains a heart-friendly meal option that supports cardiovascular wellness.

When it comes to kidney health, Methi Palak Makai ki Roti is generally safe when eaten in moderation, especially for those who need to limit sodium and processed foods. Its natural ingredients—leafy greens, cornmeal, and sesame seeds—provide plant-based nutrients without overloading the kidneys. However, patients with severe kidney disease may need to moderate leafy green intake due to potassium levels. Overall, this healthy gluten-free roti is a nutrient-dense, fiber-rich, and heart-friendly choice that supports weight control, diabetes management, and liver health, while offering a delicious twist to traditional Indian meals.

Ingredients

for methi palak makai ki roti

1 cup maize flour (makai ka atta)

3/4 cup chopped spinach (palak)

1/4 cup chopped fenugreek leaves (methi) leaves

1 1/2 tsp green chilli paste

salt to taste

2 tsp sesame seeds (til)

3 tsp oil for kneading and cooking

maize flour (makai ka atta) for rolling

Method

for methi palak makai ki roti

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 a 125 mm. (5") diameter circle, using a little maize flour rolling.
Heat a non-stick tava (griddle) and cook each roti on a medium flame, using ½ tsp of oil, till light brown spots appear on both the sides.
Serve immediately.