methi makka ka paratha recipe | methi makai paratha recipe | corn flour & fenugreek paratha recipe

methi makka ka paratha recipe | methi makai paratha recipe


Methi Makki ka paratha recipe with step by step process - Methi Makki ka paratha is very tasty and goes well with any vegetarian dish like Aloo Recipes or Arbi Recipes.


It’s a vegetable Paratha recipe with chopped methi (Fenugreek) leaves mixed with Makki Atta. Makki ka paratha is ideal for lunch and dinner.

They’re quite tasty, and your entire family would love the treat. Serve this hot Methi Makki ka paratha with any sabzi like Dhaba style Aloo Sabzi, Masaledar Arbi Sabzi, etc.

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Ingredients for Methi Makki ka paratha:

  • Corn flour (Makki Atta)- 2 Cups
  • Whole Wheat flour - ½ Cup
  • Carom seeds (ajwain) - 1 Tsp
  • Fenugreek (methi) leaves - ½ Cup
  • Oil – To cook the parathas
  • Asafetida (Hing) - A pinch
  • Salt – As per taste
  • Lukewarm Water - As required


Directions for Methi Makki ka paratha:

  • In a bowl add corn flour, whole wheat flour, salt, dry methi, ajwain and asafetida, and mix them well.
  • Add a little lukewarm water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl.
  • If  the dough becomes sticky then add more flour or if the dough is dry then add some Water.
  • Knead the dough for few minutes until the dough become firm and smooth, just the right rolling consistency.
  • Knead the dough with wet hands make a ball.
  • Prepare round rotis by patting the batter on a wooden board with hands or You can also roll by keeping the batter in between 2 sheets of polythene.
  • Or Flatter the triangular dough with your palm, and then roll it into a spread using the rolling pin.
  • Now pick the paratha, pat in between your hands to shake off the excess flour and place it on the hot tawa.
  • In about 30 seconds  the Little bubble will start appearing, with the help of spatula  turn  the  paratha over to the other side and cook for 30 seconds.
  • Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn it over to other side, drizzle and spread ½ teaspoon oil, and cook.
  • With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle.  
  • Serve hot Methi Makki ka paratha with Aloo Sabzi or Arbi Sabzi.

methi makka ka paratha recipe | methi makai paratha recipe



recipe card for methi makka ka paratha or methi makai paratha :


4.5 from 68 reviews
methi makka ka paratha recipe | methi makai paratha recipe | corn flour & fenugreek paratha recipe
 
Prep time
Cook time
Total time
 
Methi Makki ka paratha recipe with step by step process - Methi Makki ka paratha is very tasty and goes well with any vegetarian dish like Aloo Recipes or Arbi Recipes.
Author:
Recipe type: breakfast
Cuisine: indian
Serves: 10 parathas
Nutrition:
Serving size: 1 piece
Calories per serving: 133 cal
Fat per serving: 8 g
Ingredients :
  • Corn flour (Makki Atta)- 2 Cups
  • Whole Wheat flour - ½ Cup
  • Carom seeds (ajwain) - 1 Tsp
  • Fenugreek (methi) leaves - ½ Cup
  • Oil – To cook the parathas
  • Asafetida (Hing) - A pinch
  • Salt – As per taste
  • Lukewarm Water - As required
Instructions :
  1. In a bowl add corn flour, whole wheat flour, salt, dry methi, ajwain and asafetida, and mix them well.
  2. Add a little lukewarm water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl.
  3. If the dough becomes sticky then add more flour or if the dough is dry then add some Water.
  4. Knead the dough for few minutes until the dough become firm and smooth, just the right rolling consistency.
  5. Knead the dough with wet hands make a ball.
  6. Prepare round rotis by patting the batter on a wooden board with hands or You can also roll by keeping the batter in between 2 sheets of polythene.
  7. Or Flatter the triangular dough with your palm, and then roll it into a spread using the rolling pin.
  8. Now pick the paratha, pat in between your hands to shake off the excess flour and place it on the hot tawa.
  9. In about 30 seconds the Little bubble will start appearing, with the help of spatula turn the paratha over to the other side and cook for 30 seconds.
  10. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn it over to other side, drizzle and spread ½ teaspoon oil, and cook.
  11. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle.
  12. Serve hot Methi Makki ka paratha with Aloo Sabzi or Arbi Sabzi.

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