Makki Mooli Methi Parantha

Name: Makki Mooli Methi Parantha
Cuisine: Indian
Ingredients: 2 Cups Makki ka Atta; 1/2 Cup Gehun Ka Atta; 2 Cups Methi finely chopped; 1 Cup Radish grated; 1 Teaspoon Red Chilli Powder; 1 Teaspoon Saunf; 1/2 Teaspoon Ajwain; 1 Teaspoon Salt, or to taste; For frying Ghee; as needed Butter

Sadhana Mohindra @cook_12095969

#MMC

Sadhana Mohindra @cook_12095969

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Ingredients

2 CupsMakki ka Atta
1/2 CupGehun Ka Atta
2 CupsMethi finely chopped
1 CupRadish grated
1 TeaspoonRed Chilli Powder
1 TeaspoonSaunf
1/2 TeaspoonAjwain
1 TeaspoonSalt, or to taste
For fryingGhee
as neededButter

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Steps

1

Mix 2 cups of Makki ka Atta with 1/2 cup of Whole Wheat Flour. Adding whole wheat flour helps to bind the maize flour making the parathas slightly less brittle.
2

Add 1 teaspoon Red Chilli Powder, 1 teaspoon Fennel Seeds, 1/2 teaspoon Carom Seeds & 1 teaspoon Salt or to taste.
3

Then add 2 cups of finely chopped Methi leaves and 1 cup grated radish to the mixture.
4

Add around 1 cup water in small increments to make a soft dough. Divide this dough into small equal portions.
5

Place a round ball of dough onto a flat surface and start patting it into a flat round shape using your hands. Use a rolling pin to gently flatten the paratha.
6

If the paratha keeps breaking while flattening, you can also place the dough between two oiled plastic sheets and flatten it out using a rolling pin.
7

Place the paratha on a hot tava. When the paratha is slightly cooked turn the flame to low and cook till it turns to a light brown shade.
8

Put butter, ghee or oil on both sides. You will see small brown spots starting to appear. Shallow fry the paratha till it is completely cooked.