Methi, Mooli Makkai Paratha Recipe
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - roughy chopped, mooli/ mullangi (radish) - grated, makki ka atta (yellow corn meal flour). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making Methi, Mooli Makkai Paratha Recipe, we first prepare the ingredients one by one
methi leaves (fenugreek leaves) - roughy chopped(2 cups) - 2
Wash, peel and grate the radish and keep aside
- 3
Similarly, seperate out only the methi leaves from its stem, wash and roughly chop it and keep aside
methi leaves (fenugreek leaves) - roughy chopped(2 cups) - 4
Now, take a big bowl, squeeze out the water from the grated radish and add it into the bowl
mooli/ mullangi (radish) - grated(2 cups)water - to knead the dough or buttermilk - 5
Add the chopped methi leaves, green chillies, makkai aata, gently crushed ajwain seeds between the palms, red chilli and coriander powder
methi leaves (fenugreek leaves) - roughy chopped(2 cups)green chillies - finely chopped(2)-/2 ajwain (carom seeds)(1 teaspoon)red chilli powder(1/2 teaspoon)teaspoons coriander powder (dhania)(2) - 6
Season with salt and mix the ingredients well
salt - to taste - 7
Now, slowly add the water or butter milk to make it into a tight dough
water - to knead the dough or buttermilk - 8
The maize will keep absorbing water into it
water - to knead the dough or buttermilk - 9
Divide the dough into 12 equal balls and keep aside
water - to knead the dough or buttermilk - 10
Now, line a butter or parchment paper on the kitchen slab, greese it with few drops of oil
- 11
Take one small dough ball, knead it till it becomes soft, and gently press it over the parchment paper
water - to knead the dough or buttermilk - 12
Pat it with your fingers and flat it out to the size of small poori's
- 13
Heat skillet on medium flame, place the patted makkai roti over the skillet, add a few drops of oil / ghee on the sides and let it cook on the surface for 2-3 minutes
ghee - or oil - 14
Flip over and cook the other side for another 3 minutes brushing it with little oil
- 15
Similarly, make the rest of the roti's
- 16
Serve the Methi, Mooli Makkai Paratha Recipe along with Gur/jaggery, dollop of white butter and traditional Sarson Ka Saag for a weekend Punjabi cuisine inspired lunch
methi leaves (fenugreek leaves) - roughy chopped(2 cups)
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Methi, Mooli Makkai Paratha Recipe
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - roughy chopped, mooli/ mullangi (radish) - grated, makki ka atta (yellow corn meal flour). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To begin making Methi, Mooli Makkai Paratha Recipe, we first prepare the ingredients one by one
methi leaves (fenugreek leaves) - roughy chopped(2 cups) - 2
Wash, peel and grate the radish and keep aside
- 3
Similarly, seperate out only the methi leaves from its stem, wash and roughly chop it and keep aside
methi leaves (fenugreek leaves) - roughy chopped(2 cups) - 4
Now, take a big bowl, squeeze out the water from the grated radish and add it into the bowl
mooli/ mullangi (radish) - grated(2 cups)water - to knead the dough or buttermilk - 5
Add the chopped methi leaves, green chillies, makkai aata, gently crushed ajwain seeds between the palms, red chilli and coriander powder
methi leaves (fenugreek leaves) - roughy chopped(2 cups)green chillies - finely chopped(2)-/2 ajwain (carom seeds)(1 teaspoon)red chilli powder(1/2 teaspoon)teaspoons coriander powder (dhania)(2) - 6
Season with salt and mix the ingredients well
salt - to taste - 7
Now, slowly add the water or butter milk to make it into a tight dough
water - to knead the dough or buttermilk - 8
The maize will keep absorbing water into it
water - to knead the dough or buttermilk - 9
Divide the dough into 12 equal balls and keep aside
water - to knead the dough or buttermilk - 10
Now, line a butter or parchment paper on the kitchen slab, greese it with few drops of oil
- 11
Take one small dough ball, knead it till it becomes soft, and gently press it over the parchment paper
water - to knead the dough or buttermilk - 12
Pat it with your fingers and flat it out to the size of small poori's
- 13
Heat skillet on medium flame, place the patted makkai roti over the skillet, add a few drops of oil / ghee on the sides and let it cook on the surface for 2-3 minutes
ghee - or oil - 14
Flip over and cook the other side for another 3 minutes brushing it with little oil
- 15
Similarly, make the rest of the roti's
- 16
Serve the Methi, Mooli Makkai Paratha Recipe along with Gur/jaggery, dollop of white butter and traditional Sarson Ka Saag for a weekend Punjabi cuisine inspired lunch
methi leaves (fenugreek leaves) - roughy chopped(2 cups)
Rate this recipe
