Makki Mooli and Methi ke Parathe

Makki mooli and methi ke parathe – a quintessential winter meal, so hearty and filling. Radish is the least liked vegetable in my house; maybe its the strong flavor that turns my kids away, but when it comes to makki mooli and methi ke parathe – they are always ready!! Just like Makki ki roti and sarson ka saag, these parathas are a must have during winters.

RECIPE DETAIL – Wash, peel and shred mooli (daikon radish). Likewise, wash and de-stem methi leaves. Chop and mix everything to the cornflour. Let it rest for 15 minutes. Salt added to the cornflour mixture will release some liquid, add some more water/buttermilk and knead a soft dough. 

HOW TO COOK PARATHA – Take a plastic ziploc bag and cut it from three sides. Open the plastic bag, it will open like a book, grease the plastic sheet in the center. Make a small ball out of the dough and place it in between the sheets of plastic. Drizzle some oil on top of it. Fold the plastic sheet over the dough ball. Using your hands, spread the dough ball around making it look like a large disc. Remove the top plastic sheet and carefully lift the paratha and transfer it on to the hot griddle/ tawa. Grease and cook until golden in color.

Enjoy warm Makki mooli methi ka paratha with homemade butter and gajar shalgum ka achar. 🙂 

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Makki Mooli and Methi ke Parathe

Radish and fenugreek leaves combined with Indian cornmeal and spices creates a lip smacking dinner. Pair them with homemade butter and pickle for a d-licious meal!!

Print

4 from 2 votes

Course Sides

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 PARATHAS

Ingredients

• 2 cups Grated Mooli or Daikon radish
• 2 cups Methi (fenugreek leaves)
• 3 cups Makki ka atta (Cornmeal)
• 1 small Chopped green Chili (optional)
• 1-3/4 teaspoon Salt
• 1.5 teaspoon Ajwain/ Carrom seeds
• 1/2 - 3/4 teaspoon Red chili powder
• 2.5 teaspoon Coriander powder (sukha dhaniya)
• 1/4 cup Water OR buttermilk (Approximately)
• 1/4 cup Oil/ghee to cook all the parathas

Instructions

• Clean and wash mooli.
  
• Peel the outer skin and..
  
• Using a grater, shred mooli into very thin, long strands.
  
• Wash and clean Methi leaves.
  
• Remove the leaves from stem and..
  
• Chop methi leaves.
  
• Measure cornflour/cornmeal (makki ka atta) and..
  
• Assemble other ingredients.
  
• In a large bowl assemble all the ingredients, leaving the last two.
  
• Add flour..
  
• Mix it well.
  
• Slowly add water - do not pour all at once, you may need less..make a soft dough.
  
• Take a plastic ziploc bag and cut it from three sides. Open the plastic bag, it will open like a book, grease the plastic sheet in the center. Make a small ball out of the dough and place it in between the sheets of plastic. Drizzle some oil on top of it. Fold the plastic sheet over the dough ball .
  
• Heat and grease a griddle on medium heat. Using your hands, spread the dough ball around making it look like a large disc. Remove the top plastic sheet and carefully lift the paratha and transfer it on to the hot griddle/ tawa.
  
• Grease along the way.
  
• When cooked from one side, flip it over and..
  
• Cook on each side, until brown and cooked through.
  
• Apply oil/ghee as needed.
  
• Crispy brown makki mooli methi ka paratha is ready.
  
• Repeat the process with rest of the dough.
  
• Serve it hot with gajar, shalgum ka achar and homemade butter.
  

Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

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