Makki Bathua Parantha

Name: Makki Bathua Parantha
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups maize flour/corn meal/makke ka aata; 1/2 cup water or as required; 1/2 cup wheat flour; 2 tbsp thick curd; 1/2 tsp ajwain/carom seeds; 1 cup bathua/chenopodium leaves washed and finely chopped; 1 tbsp ghee for smearing each of the paranthas; Salt as per the taste

Sanchita Mittal @sm_thechef

Delhi

Usually makke ki roti is made with sarson ka saag, but here I am presenting a new version which is Makke and bathua ka parantha.
Bathua or chenopodium leaves are rich in Calcium and iron and makka flour or corn meal is rich in protein.
When they both are combined to make makki bathua parantha, a power packed and delicious flatbread is ready.

Sanchita Mittal @sm_thechef

Saved

Ingredients

10minutes

4 servings

2 cupsmaize flour/corn meal/makke ka aata
1/2 cupwater or as required
1/2 cupwheat flour
2 tbspthick curd
1/2 tspajwain/carom seeds
1 cupbathua/chenopodium leaves washed and finely chopped
1 tbspghee for smearing each of the paranthas
Salt as per the taste

Saved

Steps

10minutes

1

Mix all the dry ingredients and curd in a bowl except ghee.
2

Rub with your palms so that the flour becomes crumbly.
3

Add little water and knead, add more water if required.
4

Knead well into a firm dough.
5

Prepare medium sized balls from the dough.
6

Take some dry flour if required, and roll out the dough on the board with light hand pressure.
7

Cook parantha on hot tava or a griddle on a medium flame for a minute.
8

When done from one side, flip and smear half tablespoon ghee.
9

Now cook on low flame, flipping from time to time till it becomes golden brown and crisp.
10

Smear ghee on the makki bathua parantha and serve hot with saag, gur (jaggery) and a dollop of butter.