Methi Makka Ke Parathe recipe – Cornmeal and Fenugreek Leaves Paratha

    makka methi parantha

    Methi Makka Ke Parathe recipe – Cornmeal and Fenugreek Leaves Paratha

    Methi makka parantha is easy and quick way to disguise methi or fenugreek leaves in your daily meals. Fenugreek leaves is a good source of Iron, vitamin A and is low in calorie. Methi leaves when mixed with cornmeal or makka flour makes great and delicious paranthas. Green chilies and ginger adds pungent flavor to the paranthas.

    You can have these super tempting and lip smacking paranthas in breakfast or brunch with side assortment of curd, raita or pickle. Pack these cornmeal and methi paranthas in tiffin for your kids and yourself. Everyone will like them for sure. So, here’s a detailed recipe for making these easy and yummy paranthas with step-by-step pictures. Enjoy!

    Directions

    Getting ready:

    Remove the stalks of the fenugreek leaves. Wash the leaves thoroughly with water. Place it in a colander so that the water gets drained out. Let it dry out completely. After that, chop it finely. Place it in a bowl.

    makka methi parantha

    Sieve cornmeal and wheat flour separately in bowl.

    makka methi paranthaMaking:

    Take cornmeal in a big mixing bowl and add wheat flour, chopped fenugreek leaves, chopped green coriander, ginger paste, salt, chopped green chilly, asafoetida, carom seeds and 1-2 tsp oil into it. Mix all the ingredients nicely.

    makka methi parantha

    Now add lukewarm water in small portions and knead slightly firm dough. Dough should be stiffer than used for making chapatti. Keep kneading the dough for 2 minutes. Less than 1 cup of water is used for kneading this much quantity of flour. Cover the dough and keep it aside for 10 minutes to set.

    makka methi parantha

     

    After 10 minutes, pinch small guava sized amount of dough. Roll to make a peda. Dust it with some wheat flour and flatten it. Roll it out into 4-5 inch diameter thin parantha.

    makka methi parantha

    Place ½ or ¾ tsp of oil on the rolled parantha. Spread it evenly. Then fold it into half. Spread some more oil on it. Again fold it into half giving it a triangular shape.

    makka methi parantha

    Gently roll out the parantha in triangular shape. Keep it thick.

    makka methi parantha

    Place a tawa on flame. Once it gets heated aptly, apply some oil on it and place the parantha over it.

    makka methi parantha

    Parantha is now roasted from beneath. Flip its side and roast it from another side as well. Apply some oil on the parantha and spread it evenly. Do the same on the other side as well.

    makka methi parantha

    Press the parantha with the spatula until it gets crusty. Roast the parantha on medium flame.

    makka methi parantha

    Parantha is now roasted well. Transfer the parantha on a small bowl placed over a plate or on napkin paper. Similarly, roll and roast the paranthas until the dough is utilized completely.

    makka methi paranthaServing:

    Serve these crispy and crusty makka methi parantha steaming hot along with aloo matar sabzi, matar paneer sabzi, baingan aloo sabzi, gobhi aloo sabzi or any sabzi you desired. Enjoy!

    Suggestions

    • Roll out the parantha very gently and carefully as cornmeal doesn’t contain gluten and it may splatter while rolling it.
    • Here we have added ¼ cup of wheat flour in 1 cup of cornmeal but if you have any difficulty while rolling the paranthas then add ½ cup of wheat flour in 1 cup of cornmeal. Then it will become very easy to roll the paranthas.
    • For 5 paranthas
    Methi Makka Ke Parathe recipe - Cornmeal and Fenugreek Leaves Paratha makka methi parantha
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Cornmeal – 1 cup
    • Wheat flour – ¼ cup
    • Fenugreek leaves – 1 cup (finely chopped)
    • Green coriander – 2 tbsp (finely chopped) (optional)
    • Salt – ½ tsp or to taste
    • Asafoetida – 1 pinch
    • Carom seeds – less than ¼ tsp
    • Ginger paste – 1 tsp
    • Green chilly – 1 (finely chopped)
    • Oil – to roast paranthas
    Instructions
    1. Chop the fenugreek leaves. Place it in a bowl.
    2. Take cornmeal in a big mixing bowl and add wheat flour, chopped fenugreek leaves, chopped green coriander, ginger paste, salt, chopped green chilly, asafoetida, carom seeds and 1-2 tsp oil into it. Mix all the ingredients nicely. Add lukewarm water in small portions and knead slightly firm dough.
    3. Pinch small guava sized amount of dough. Dust it with some wheat flour and flatten it. Roll it out into 4-5 inch diameter thin parantha.
    4. Fold the parantha into half giving it a triangular shape.
    5. Gently roll out the parantha in triangular shape. Keep it thick.
    6. Place a tawa on flame. Apply some oil on it and place the parantha over it.
    7. Roast the parantha. Apply some oil on the parantha and spread it evenly.
    8. Transfer the parantha on a small bowl placed over a plate or on napkin paper.
    9. Serve these crispy and crusty makka methi parantha steaming hot along with aloo matar sabzi, matar paneer sabzi, baingan aloo sabzi, gobhi aloo sabzi or any sabzi you desired. Enjoy!

     

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