Ingredients: cups Methi Leaves (Fenugreek Leaves) - roughy chopped, cups Mooli/ Mullangi (Radish) - grated, cups Makki Ka Atta (Yellow Corn Meal Flour), Green Chillies - finely chopped, teaspoon Ajwain (Carom seeds), teaspoon Red Chilli powder, teaspoons Coriander Powder (Dhania), - to taste, - to knead the dough or buttermilk, - or oil, Vegetarian diet
Instructions: To begin making Methi, Mooli Makkai Paratha Recipe, we first prepare the ingredients one by one.Wash, peel and grate the radish and keep aside.Similarly, seperate out only the methi leaves from its stem, wash and roughly chop it and keep aside.Now, take a big bowl, squeeze out the water from the grated radish and add it into the bowl.Add the chopped methi leaves, green chillies, makkai aata, gently crushed ajwain seeds between the palms, red chilli and coriander powder.Season with salt and mix the ingredients well.Now, slowly add the water or butter milk to make it into a tight dough. The maize will keep absorbing water into it.Divide the dough into 12 equal balls and keep aside.Now, line a butter or parchment paper on the kitchen slab, greese it with few drops of oil. Take one small dough ball, knead it till it becomes soft, and gently press it over the parchment paper.Pat it with your fingers and flat it out to the size of small poori's.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.Flip over and cook the other side for another 3 minutes brushing it with little oil. Similarly, make the rest of the roti's.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.