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4.34 from 3 votes

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!!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Course: Sides
Cuisine: Indian
Servings: 8 PARATHAS
Author: Ruchi

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..
    Peel Radish
  • Using a grater, shred mooli into very thin, long strands.
    Shred Radish
  • Wash and clean Methi leaves.
  • Remove the leaves from stem and..
  • Chop methi leaves.
    Clean 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.