Makai Qasuri Methi Paratha
By: sonia gupta
Published: Saturday, December 25, 2010 - 7:58am

Ingredients




1 cup Corn Flour (Makai ka atta)
1/2 cup Qasuri Methi fresh chopped
2 Aaloo (Potatoes) boiled and mashed
1 Mooli (Radish) grated
 cup Milk:
1/2 cup Water:
1/2 teaspoon Salt, Ajwain: or to taste
1/4 cup Wheat flour

Preparation

1 Sieve the Makki flour (Corn meal) and add grated aloo (Potatoes), carrots or mooli (Radish), finely chopped methi (fenugreek leaves), salt and ajwain. Mix these ingredients thoroughly. Now add little warm milk and few drops of warm water to knead the dough . Keep on mashing and mixing the contents to make smooth dough. 2 Now make small round balls, flatten slightly and put it on moistened  plastic sheet (can use a sandwich bag or zip pouch).  Sprinkle some water on top of ball and put another moistened plastic sheet. Now press the two with a plate to make perfect round parantha. Another alternative is to use a Tortilla press to press round dough ball into a parantha. 3 Now put it gently on hot tava/skillet and cook on both sides by applying little oil till it gives brownish color.  In 5 minutes soft paranthas are ready . 4 Serve these special paranthas with dollops of desighee and mirch ka aachar to your spl ones !!!!

About


This is a famous winter staple diet of North Indian states, Normally relished with Mustard or Spinach Saag, can also be had with Paalak Paneer or Dal makhni, I like to have a piece of Jaggery with it. 
Read more at - http://onecreativekitchen.blogspot.com/2010/12/makki-methi-parantha.html

Comments:
miansari66

Wheat flour should be added, it make easier to make flatten bread. It add elasticity to the corn flour dough because of its gluten content.