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.