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Makkai Methi Mooli Parantha

Makkai Methi Mooli Parantha

Swati
Makkai Methi Mooli Parantha recipe | Winter special Cornmeal flatbread recipe, with Diakon Radish and fresh Fenugreek Leaves
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine Indian, North Indian

Ingredients
  

  • 1 Cup Makkai Ka Atta Cornmeal from Indian Grocery Stores
  • 1/2 Cup Whole Wheat Flour
  • 1 Cup Grated Diakon Radish/Mooli
  • ¾ Cup Finely Chopped Fenugreek Leaves
  • 1 tsp Ginger Green Chili Paste
  • ¼ tsp Ajwain/Caraway Seeds
  • Salt to taste
  • Oil or Ghee to Shallow Parantha

Instructions
 

  • Mix both the flours with all the ingredients and make dough. As radish and fenugreek leave water, do not add water initially. First mix everything and then add water if required.
  • Divide dough into equal portions and roll out carefully into circular disc.
  • Heat a griddle and shallow fry Parantha from both sides in ghee or oil till light brown and well cooked from both the sides.
Keyword Makkai Parantha, Mooli MEthi Parantha recipe
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