makka ka paratha recipe | makai paratha recipe | corn flour paratha recipe | how to make makka paratha with step by step process - makki paratha is very tasty and goes well with any dry sabzi or curry sabzi.
makai paratha or makka ka paratha is ideal for breakfast, lunch and dinner. they’re quite tasty, and your entire family would love the treat.
serve this hot makai paratha with any sabzi like as dhaba style aloo curry, arbi sabzi, aloo gobhi sabzi, bhandara aloo sabzi or arbi masala etc.
ingredients for makka paratha recipe or makai paratha recipe:
- corn flour (makki atta)- 2 cups
- carom seeds (ajwain) - 1 tsp
- oil – to cook the parathas
- asafetida (hing) - a pinch
- salt – as per taste
- lukewarm water - as required
directions for makka paratha recipe or makai paratha recipe:
- in a bowl add corn flour, salt, carom seeds, 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 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 few 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 makka ka paratha or makai paratha with dhaba style aloo curry, arbi sabzi, aloo gobhi sabzi, bhandara aloo sabzi or arbi masala.
recipe card for makka paratha recipe or makai paratha recipe :
makka paratha recipe | makai paratha recipe | corn flour paratha recipe
Prep time
Cook time
Total time
makka ka paratha recipe | makai paratha recipe | corn flour paratha recipe | how to make makka paratha with step by step process - makki paratha is very tasty and goes well with any dry sabzi or curry sabzi. makai paratha or makka ka paratha is ideal for breakfast, lunch and dinner.
Author: Garima Rastogi (Garu's Kitchen)
Recipe type: breakfast, main
Cuisine: indian
Serves: 10 parathas
Nutrition:
Serving size: 1 paratha
Calories per serving: 133 cal
Fat per serving: 8 g
Serving size: 1 paratha
Calories per serving: 133 cal
Fat per serving: 8 g
Ingredients :
- corn flour (makki atta)- 2 cups
- carom seeds (ajwain) - 1 tsp
- oil – to cook the parathas
- asafetida (hing) - a pinch
- salt – as per taste
- lukewarm water - as required
Instructions :
- in a bowl add corn flour, salt, carom seeds, 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 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 few 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 makka ka paratha or makai paratha with dhaba style aloo curry, arbi sabzi, aloo gobhi sabzi, bhandara aloo sabzi or arbi masala.
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