Makki Mooli Methi Paratha is a traditional punjabi flatbread that is very popular during winters. It is made from Makki Ka Atta/Maize Flour mixed with shredded mooli/radish and methi/fenugreek leaves.
This delicious paratha can be enjoyed with Sarson Ka Saag, Butter, Curd/Yoghurt, Pickle or Green Chutney.
Ingredients for Makki Mooli Methi Paratha Recipe
2 Cups Makki ka Atta/ Maize Flour/ Cornmeal (yellow in color)
1/2 Cup Gehun Ka Atta/Whole Wheat Flour
2 Cup Methi/Fenugreek Leaves, finely chopped
1 Cup Mooli/Radish, grated
1 Teaspoon Red Chilli Powder
1 Teaspoon Saunf/Fennel Seeds
1/2 Teaspoon Ajwain/ Carom Seeds/ Celery Seeds
1 Teaspoon Salt, or to taste
Step By Step Instructions With Photos For Makki Mooli Methi Paratha Recipe
Mix 2 cups of Makki ka Atta/ Maize Flour with 1/2 cup of Gehun Ka Atta/ Whole Wheat Flour. Adding whole wheat flour helps to bind the maize flour making the parathas slightly less brittle.
Add 1 teaspoon Red Chilli Powder, 1 teaspoon Saunf/ Fennel Seeds, 1/2 teaspoon Ajwain/ Carom Seeds & 1 teaspoon Salt, or to taste.
Then add 2 cups of finely chopped Methi/ Fenugreek leaves and 1 cup grated Mooli/ Radish to the mixture.
Add around 1 cup water in small increments to make a soft dough. Divide this dough into small equal portions.
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.
Tip : 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.
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.
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.
Makki Mooli Methi Paratha is ready. Serve it hot with Sarson Ka Saag, curd/yoghurt, butter, green chutney or pickle.