Makki Mooli Methi Paratha is a traditional Punjabi flatbread that is very popular during winters. It is made from makki ka atta (maize flour) mixed with shredded mooli (radish) and methi (fenugreek leaves).
Makki ki roti is a very popular bread prepared in Indian households and is enjoyed with great relish with kids and adults alike. This recipe for Makki Mooli Methi paratha adds a delicious and healthy twist to the plain bread by adding fenugreek leaves and radish.
Both fenugreek leaves and radish have a sharp pungent flavor and add a uniquely delicious taste to paratha. The numerous health benefits of fenugreek along with the addition of radish also increases the nutritious value of the dish.
Makki or maize flour does not have any gluten, so it is quite difficult to bind. As such I add a little bit of whole wheat flour to the mixture. You can skip adding the whole wheat flour for a gluten free version.
This delicious paratha can be enjoyed with sarson ka saag, butter, curd, pickle or green chutney.
To make Makki Mooli Methi Paratha at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Mooli Paratha – radish paratha
- Methi Paratha – fenugreek paratha
- Palak Paratha – spinach paratha
- Gobi Paratha – cauliflower paratha
- Broccoli Paneer Paratha – broccoli paneer potato paratha
- Paneer Paratha – grated paneer paratha
- Moong Methi Masala Poori – deep fried fenugreek, lentil & flour flatbread
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Makki Mooli Methi Paratha Recipe
Recipe Info
Ingredients For Makki Mooli Methi Paratha Recipe
- 2 Cups Makki ka Atta (Maize Flour)
- 1/2 Cup Whole Wheat Flour (Gehun ka Atta)
- 2 Cup Methi (Fenugreek Leaves)
- 1 Cup Grated Mooli (Radish)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Saunf (Fennel Seeds)
- 1/2 Teaspoon Ajwain (Carom Seeds)
- 1 Teaspoon Salt, or to taste
Step By Step Instructions for Makki Mooli Methi Paratha Recipe
- Mix makki ka atta (maize flour) with gehun ka atta (whole wheat flour) in a mixing bowl. Adding whole wheat flour helps to bind the maize flour making the parathas slightly less brittle.2 Cups Makki ka Atta (Maize Flour), 1/2 Cup Whole Wheat Flour (Gehun ka Atta)
- Add red chilli powder, saunf (fennel seeds), ajwain (carom seeds) & salt to the flour.1 Teaspoon Red Chilli Powder, 1 Teaspoon Saunf (Fennel Seeds), 1/2 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt, or to taste
- Separate the methi leaves from the stems and chop them coarsely. Add these to the mixture.2 Cup Methi (Fenugreek Leaves)
- Also add some grated radish to the flour.1 Cup Grated Mooli (Radish)
- Add around 1 cup water in small increments to make a soft dough.
- Divide this dough into small equal portions.
- Place a round ball of dough onto a flat surface and start patting it into a flat round shape using your hands. Use a rolling pin to gently flatten the paratha. If the paratha keeps breaking while flattening, you can also place the dough between two oiled plastic sheets and flatten it out using a rolling pin.
- Place the paratha on a hot tava. When the paratha is slightly cooked flip it over to cook the other side. You will see small brown spots starting to appear.
- Put butter, ghee or oil on both sides. Turn the flame to low and cook till it turns to a light brown shade.
- Shallow fry the paratha till it is completely cooked.
- Makki mooli methi Paratha is ready. Serve it hot with sarson ka saag, curd, butter, green chutney or pickle.
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