makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha |
by Tarla Dalal

makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with 24 amazing images.

The dazzling combo of methi and mooli makes this makai mooli and methi paratha a super-hit! Learn how to make makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha |

The Makai Mooli and Methi Paratha is a popular breakfast recipe in the Punjab region. This recipe does not need too many spices to perk up its flavour.

Both radish and fenugreek leaves are ingredients with rare and unique flavours, including a bit of bitterness that is actually pleasing to taste. A little bit of common ingredients to balance the flavour, and that’s it, you have an awesome makki mooli and methi paratha to have for breakfast, lunch or dinner.

It can be served simply with curd and pickles. Try other Punjabi Breakfast recipes like Aloo Kulcha or Gobi Paratha.

pro tips to make makai mooli and methi paratha: 1. Use fresh, finely ground maize flour for the best flavor and texture. 2. If you can't find fresh fenugreek leaves, you can substitute it with dried fenugreek leaves. 3. You can add other vegetables to the paratha, such as grated carrots or finely chopped onions. 4. Do not overcook the paratha, or it will become hard.

Enjoy makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with detailed step by step photos.

Makai Mooli and Methi Paratha, Punjabi Breakfast

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Makai Mooli and Methi Paratha, Punjabi Breakfast recipe - How to make Makai Mooli and Methi Paratha, Punjabi Breakfast

For Makai Mooli and Methi Paratha
1 cup maize flour (makai ka atta)
1/2 cup grated radish (mooli)
1/2 cup finely chopped fenugreek leaves (methi)
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
salt to taste
7 1/2 tsp coconut oil or oil for greasing and cooking

For Serving
curd
pickle

Method
For makai mooli and methi paratha

To make makai mooli and methi paratha, combine all the ingredients in a deep bowl and knead into a soft dough using 1/2 cup warm water.
Divide the dough into 6 equal portions and keep aside.
Take 1 plastic sheet/parchment paper and lightly grease it with ¼ tsp of oil.
Flatten 1 portion of the dough on it and cover with another parchment paper.
Lightly roll on the parchment paper with a rolling pin to make a 125 mm. (5”) diameter round.
Peel of the tops paper and lift the paratha with the parchment paper, place it upside down on the hot non-stick tava and peel off the paper.
Cook, using 1 tsp of oil, till it is golden brown in colour from both sides.
Repeat steps 3 to 7 to make 5 more parathas.
Serve makai mooli and methi paratha immediately with fresh curds and pickle.

Nutrient values (Abbrv) per paratha

Energy	116 cal
Protein	1.3 g
Carbohydrates	12.5 g
Fiber	1.6 g
Fat	7 g
Cholesterol	0 mg
Sodium	5.5 mg

Click here to view calories for Makai Mooli and Methi Paratha, Punjabi Breakfast

Makai Mooli and Methi Paratha, Punjabi Breakfast recipe with step by step photos

like makai mooli and methi paratha

like makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | then do try other paratha recipes also:
- pudina paratha recipe | healthy mint paratha | Punjabi pudina paratha |
- pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti |

what is makai mooli and methi paratha

See the below image of list of ingredients for making Makai mooli and methi paratha.

how to make the dough

To make makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | in a deep bowl, add 1 cup maize flour (makai ka atta). Makai flour adds a unique flavor profile, desirable texture, and valuable nutritional benefits to the dish.
Add 1/2 cup grated radish (mooli). Grated radish adds a delightful crunch to the paratha, enhancing its overall texture.
Add 1/2 cup finely chopped fenugreek leaves (methi) leaves. Fresh fenugreek leaves release a delightful nutty aroma, further enhancing the appetizing appeal of the paratha.

Add 1/2 tsp chilli powder. Like green chillies, chilli powder adds heat to the paratha.
Add 1 tsp finely chopped green chillies.
Add 1/2 tsp coriander (dhania) powder.
Add salt to taste.
Mix well.

Add 1/2 cup warm water.
Knead into a soft dough.
Divide the dough into 6 equal portions and keep aside.

how to make makai mooli and methi paratha

Take 1 plastic sheet/parchment paper and lightly grease it with ¼ tsp of oil.
Flatten 1 portion of the dough on it.

Cover with another parchment paper.
Lightly roll on the parchment paper with a rolling pin to make a 125 mm. (5”) diameter round.
Peel of the tops paper and lift the paratha with the parchment paper.
Place it upside down on the hot non-stick tava.
Peel off the paper.

Cook, using 1 tsp of oil.
Till it is golden brown in colour from both sides.
Repeat steps 3 to 7 to make 5 more parathas.
Serve makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | immediately with fresh curds and pickle.

pro tips to make makai mooli and methi paratha

Use fresh, finely ground maize flour for the best flavor and texture.

If you can't find fresh fenugreek leaves, you can substitute it with dried fenugreek leaves.
You can add other vegetables to the paratha, such as grated carrots or finely chopped onions.
Do not overcook the paratha, or it will become hard.
Add 1/2 cup finely chopped fenugreek leaves (methi) leaves. Fresh fenugreek leaves release a delightful nutty aroma, further enhancing the appetizing appeal of the paratha.