Methi Makkai Paratha | Methi Makki da Paratha

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Methi Makkai Paratha

Today I will share with you all makki da paratha, which is popular punjabi breakfast during winters. There are many cuisines made from makki da atta or corn flour. This flour is yellow in colour and not white. One should always pick makai atta that is coarsely grinded and not fine flour. This recipe is not just simple makkai paratha but it is methi makkai paratha. Methi (fenugreek leaves) are available in abundance in winter.

Methi (fenugreek leaves) is very healthy and tasty leafy vegetable. There are incredible health benefits of including methi (fenugreek leaves) in our daily diet. Firstly, it is very low in calorie. It helps in reducing weight. Secondly, it is rich in Vitamin K and thus helps in strengthening bones. Then, it is also a good source of Vitamin C, which boosts the immunity system. Lastly, it is good for our gut. It cleans the intestine. So do not miss this vegetable when it is in the season.

It is always important to eat right at the right time. By this I mean in the right season. Every season has special vegetables and grains which varies according to state and country too. Likewise, methi (fenugreek leaves) is winter vegetable. It is cultivated largely in India and is eaten differently in every state. Many delicacies are made from these tiny green leaves. 

Lets look at how to make methi makkai paratha. It is made with chopping methi (fenugreek leaves) and binding them in corn flour (yellow flour) with some spices. It is important to cook this paratha with ghee as it adds nutrients to the paratha. Let us see the ingredients needed

Preparation Time: 15 mins
Cooking time: 10-15 mins

Ingredients:
  • Methi (fenugreek leaves) - 1 cup chopped
  • Green chilies - 2 piece finely chopped
  • Garlic cloves - 3 to 4 cloves
  • Makkai atta (corn flour) - 1 cup
  • Warm water - 1/4 cup
  • Salt to taste
  • Red chilli powder - 1/2 teaspoon
  • Dhaniya jeera powder - 1/2 teaspoon
  • Garam masala - 1/4 teaspoon
Methi Makkai Paratha

Method:
  1. First of all, wash methi very well. Dry it and chop it finely. 
  2. Add it in a large bowl.
  3. Add chopped green chillies and garlic cloves in it
  4. Then add makkai atta, all the spices and knead it with warm water.
  5. Warm water makes paratha soft and tasty.
  6. Knead the dough and let it rest for 5 minutes.
  7. Sprinkle some dry makkai atta on platform.
  8. Take large part of dough and put it on platform.
  9. Apply some water on hand and press the dough with palm while shaping it as roti.
  10. Make a desired sized roti.
  11. Heat the tawa and put the paratha on it.
  12. Roast it on both the sides and then apply ghee on both the sides.
  13. Roast the paratha and make it crispy.
  14. Serve the paratha with curd and put butter on hot paratha.
  15. Enjoy the food.

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