Here is a concise summary of the provided text, which appears to be a transcript of a cooking video:
**Recipe:** Makki Roti (Corn Flour Flatbread) with Stuffed Potato Filling and Coriander Chutney
**Key Ingredients:**
* For Dough: All-purpose flour, wheat flour, salt, oil, water
* For Filling: Boiled and grated potatoes, chilli flakes, black pepper, chaat masala, salt
* For Chutney: Coriander leaves, garlic, flour, sugar, salt, lemon juice, optional capsicum
**Cooking Steps:**
1. Prepare dough using flours, salt, oil, and water. Rest for 10-15 minutes.
2. Make potato filling by mixing grated potatoes with spices.
3. Divide dough into equal parts, roll out, and place potato filling in the center.
4. Fold and seal the dough, then roll out into a round shape.
5. Cook the roti in a pan with oil until golden brown on both sides.
6. Prepare coriander chutney by blending all ingredients together.
7. Serve Makki Roti with stuffed potato filling and coriander chutney.
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Ingredients**
1. All-purpose flour is used (1 cup).
2. Wheat flour (also known as "hips-lark") can be used (1 cup).
3. Salt is added (1 tablespoon, adjustable to taste).
4. Refined oil is used (2 tablespoons).
5. Potatoes are required (4-5, boiled and grated).
6. Chilli flakes (or red chilli powder) are added (1 tablespoon).
7. Black pepper powder is used (half a teaspoon).
8. Chaat masala is optional (1/4 teaspoon).
9. Lemon juice can be used instead of chaat masala.
10. Sugar is mentioned (amount not specified, adjustable).
11. Garlic (3-4 cloves), flour, sugar, and salt are used for chutney.
12. Coriander leaves (and stalk) are used for chutney.
13. Capsicum is optional for chutney.
14. Water is added to chutney (2-3 tablespoons).
15. Egg is used in some part of the recipe (1, with 1 teaspoon salt).
16. Breadcrumbs are added (amount not specified, as needed).
17. Butter is mentioned (for kernels, amount not specified).
18. Corn kernels are used (2 cups, with butter kernels).
**Instructions and General Facts**
19. The dough rests for 10-15 minutes.
20. The mixture is kneaded for 2-3 minutes until smooth.
21. Oil is heated before adding ingredients.
22. Potatoes must be cold before use to avoid sticky dough.
23. The chutney's color changes when all ingredients are mixed.
24. The final product is fried at a low temperature until golden brown.
25. The dish is called "Makki Roti".