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Makka Paratha Recipe | Maize Flour Parantha

Makka Paratha Recipe | सर्दियों का खास मक्के के लच्छा परांठा । Maize Flour Parantha

 

Makka Paratha is a recipe of Paratha which is more preferred during the winters and is tastier to eat. Makka Paratha is most popular in the northern parts of India because of its warm nature. 

Here is a step by step recipe along with pictures to make Makka Paratha easily, Serving it along with curd or any desired curry will make it scrumptious. 

Direction:

Getting Ready:

Mix a cup of maize flour with wheat flour. 

Add a ¾ tsp of salt, ½ tsp of cumin seeds, 1 finely chopped green chilli, 1 to 2 tbsp of finely chopped green coriander to it. 

Add 1 to 2 tsp of oil to and mix well. 

Add a cup of water in the intervals and knead the stiff dough. 

After kneading the dough, cover and let it rest for 15 to 20 minutes. 

After 20 minutes, apply some clarified butter on your palms and mash the dough softly. 

Preheat a griddle for cooking the Parathas. 

Divide the dough lump, roll it and press to flatten it. 

Coat it with the dry flour and flatten it thinly using a rolling pin. 

Spread some clarified butter over the flatten Paratha. 

Cut it into the thinner sized slices. 

Join the cut slices step by step. 

Combine all the slices and roll their ends. 

Stick the end to its upper portion and coat with dry flour.

Flatten it into a round-shaped Paratha. 

Toss to dust the extra dry flour. 

Place it on the heated griddle and spread some clarified butter over it. 

Cook paratha from the bottom until it becomes light brown on medium flame. 

Spread some clarified butter on its upper portion. 

Flip it and spread some clarified butter on another side too. 

Cook Paratha until golden spots appear on both sides.

Remove it from the griddle once it has cooked. 

Serving

  • You can serve them with Dip, Pickle, Curd or anything you desire.
  • In case some parathas remain then, you can eat them the next day while enjoying there taste in the same manner.

Suggestions

  • You can decide the size of Paratha according to your choice
  • Do not flatten it too thinly but, flatten it as similar as Chapati.
  • You can use Oil instead of clarified butter for it.

Makka Paratha Recipe | Maize Flour Parantha
Author: 
Recipe type: Indian Bread
Cuisine: Indian
 
Makka Paratha is a recipe of Paratha which is more preferred during the winters and is tastier to eat. Makka Paratha is most popular in the northern parts of India because of its warm nature.
Ingredients
  • Maize Flour - 1 cup (150 gms)
  • Wheat Flour - 1 cup (150 gms)
  • Green Coriander - 1 to 2 tbsp (finely chopped)
  • Ghee - 2 to 3 Tsp
  • Green chilli - 1 (finely chopped)
  • Cumin Seeds -½ tsp
  • Salt - ¾ tsp or as per taste
  • Oil - 1 to 2 Tsp
Instructions
  1. - Take 1 cup of Maize flour, add 1 cup of Wheat flour, ¾ tsp of Salt, ½ tsp of Cumin seeds, 1 finely chopped Green Chilli, 1 to 2 tbsp of finely chopped Green Coriander, 1 to 2 tsp of oil and mix them.
  2. - Add 1 cup of water in intervals and knead the dough which is not stiffer or softer. Prepare the dough as similar as regular paratha.
  3. - Cover and set the dough for 15-10 minutes then, we will make paratha from it.
  4. - After 20 minutes, the dough has set.
  5. - Apply some clarified butter on your palms to grease them and mash the dough softly.
  6. - Preheat a griddle, divide a dough lump, roll the dough lump and press to flatten it.
  7. - Roll it in the dry flour, flatten it thinly using a rolling pin.
  8. - Apply some clarified butter on the expanded Chappati and spread it evenly in the same way.
  9. - Cut it into the thinner sized slices and join these slices step by step.
  10. - Combine all the slices and roll their ends.
  11. - Stick the end to its upper portion, roll it in the dry flour and flatten it into a round-shaped chapati.
  12. - Toss it to remove the extra dry flour and place on the heated griddle.
  13. - Spread some clarified butter on the griddle evenly o the medium flame.
  14. - Cook paratha from the bottom until light brown.
  15. - Apply some clarified butter on the upper portion and spread it.
  16. - Flip it and spread some clarified butter on another side.
  17. - Cook the Paratha until golden spots appear on both sides.
  18. - It was cooked to golden brown from both sides.
  19. - Cook and fry all the parathas likewise.
  20. Serving:
  21. - You can serve them with Dip, Pickle, Curd or anything you desire.
  22. - In case some parathas remain then, you can eat them the next day while enjoying there taste in the same manner.
  23. Suggestions:
  24. - You can decide the size of Paratha according to your choice
  25. - Do not flatten it too thinly but, flatten it as similar as Chappati.
  26. - You can use Oil instead of clarified butter for it.

 

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