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.