One of my fav winter foods….I can eat these delicious Makki ke Paranthe almost every day! The addition of mooli and methi take a traditional Makki ki Roti to new heights! Mom served these with the usual suspects…makhan, mirch, chutney & dahi! However the most delicious accompaniment was the khatti-Mithi-teekhi Pyaz Tamatar ki Chutney….yummmmmmmy!
Delicious they are no doubt! However many of us find it a daunting task to handle makki ka atta. So I outline below…a step by step pictorial process, as taught by mom! Hope this will help you demystify them for you! 🙂
Take 2 med to large moolis.
Wash, peel and grate.
Take a bunch of methi. Pick leaves and wash 3-4 times completely immersed in water till no grit remains.
Mince fine along with 2-3 green chillies and 1 inch of ginger.
Also take about 2 1/2 cup makki ka atta
Now transfer the grated mooli, minced methi and makki ka atta in a shallow dish. Add salt and red chilli pwdr for seasoning.
Now using your fingers, mix all ingredients and start bringing the dough together.
Pat into a smooth ball of dough. Absolutely no water is to be added. The moisture released from the mooli and methi leaves is enough to bind the dough.
Rest dough for 15-20 minutes.
Break small rounds of dough.
Place on a plastic sheet. I like to use a zip lock bag.
Using your fingers…pat the dough into a thin circular shape.
Smoothen sides to give uniform shape.
Gently flip the roti from the plastic sheet to your palm and place the roti on a hot Tawa.
Cook for a minute.
Then drizzle a little oil and shallow fry on both sides….
till deep golden.
Best eaten right off the Tawa….with a slice of butter placed on top and some delicious Khatti-Mithi-Teekhi Pyaz Tamatar Ki Chutney on the side…Mmmmm!