Category Archives: Makki roti

Makki ka Paratha Aloowala – Potato Stuffed corn Meal Paratha

Makki ka Paratha Aloowala – Potato Stuffed corn Meal Paratha

Makka parantha stuffed with delightful and spicy potato filling is super scrumptious to eat. Makka parantha or roti is a famous Indian bread from the Punjabi cuisine eaten especially during winters along with sumptuous saag. Everyone do relish eating the rotis or chapattis prepared with cornmeal or millet flour. If you stuff these makki paranthas with a spicy-zingy potato stuffing then they will taste super yummy.

These aloo stuffed makki paranthas are ideal for breakfast or brunch. In fact you can pack them in your lunch box, they keep soft even when they are cooled. Many variations can be made to these aloo stuffed makka parantha with adding any other stuffing of your desire. So, try out making these delectable aloo stuffed makka paranthas with this easy to follow recipe and add a new variation to your daily meals. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and mash them finely with the fingers.

makka aloo parathaMaking:

Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.

makka aloo stuffed paratha

Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.

makka aloo stuffed paratha

Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.

makka aloo stuffed paratha recipe

Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

makka aloo stuffed paratha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don’t give too much of pressure while rolling the parantha.

makka aloo stuffed paratha recipe

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.makka aloo stuffed parantha recipe

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.makka aloo stuffed paratha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.

aloo stuffed makka parantha recipe

Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.

aloo stuffed makka paranthaServing:

Serve these lip-smacking and mouth-watering aloo stuffed makke paranthas steaming hot along with any sabzi, pickle, raita or green coriander chutney. Enjoy!aloo stuffed makka parantha

  • For 4 paranthas
  • Time – 40 minutes

Makki ka Paratha Aloowala - Potato Stuffed corn Meal Paratha aloo stuffed makka paratha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour – 1 cup
  • Wheat flour - ½ cup
  • Salt – more than ¼ tsp
  • Carom seeds – ¼ tsp
  • Potatoes – 4 (boiled)
  • Salt – more than ½ tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Ginger - ½ tsp (grated)
  • Green chilly – 1 (finely chopped)
  • Dry mango powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – for roasting paranthas
Instructions
  1. Peel the boiled potatoes and mash them finely with the fingers. Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.
  2. Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.
  3. Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.
  4. Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don't give too much of pressure while rolling the parantha. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides. Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.

 

Methi Makka Ke Parathe recipe – Cornmeal and Fenugreek Leaves Paratha

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!

 

Sarson Ka Saag Makki Ki Roti Recipe – Dhaba Style Makki di Roti Sarson ka Saag

Makki Ki Roti Sarson Ka Saag Recipe – Dhaba Style sarson ka saag makki ki roti

Sarso saag and maize flour roti, this scrumptious and super hit combo always makes most of us drool. Sarso saag is a Punjabi recipe where saag means green and sarso means mustard. There is no shortcut in the procedure for making this saag. You need a thorough sorting, washing, chopping and cooking of these leaves. The best Indian bread that best accompaniments this saag is makka (maize flour) roti.

Steaming hot makki roti with sarso saag and a dollop of butter or ghee is a yummy and lip smacking treat in winters. You can also use other green veggies like spinach, bathua, fenugreek leaves etc along with sarso leaves to make the saag. So, here is an easy method for preparing sarson saag and makki roti.

Directions

Getting ready:

Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.

sarson ka saag &makke ki roti

Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.

sarson ka saag & makke ki rotiMaking:

Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by 1/2 cup water. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.

sarson ka saag & makke ki roti

Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder. Saute for a while and add maize flour into it. Stir constantly to roast the flour until it gets little dark in color.

sarson ka saag & makke ki roti

Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.

sarson ka saag & makke ki rotiAdd 1 cup water and some green coriander as well. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.

sarson ka saag & makke ki roti

Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.

sarson ka saag & makke ki roti

Meanwhile preheat a tawa. Pinch some dough and roll into a round shape. Wet your hands with some water and flatten the dough ball into a chapatti. Very gently place this rolled roti on the tawa.

sarson ka saag & makke ki roti

When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.

sarson ka saag & makke ki roti

Place the roti on a bowl placed over a plate. Apply some ghee over it. Likewise prepare rest of the rotis.

sarson ka saag & makke ki roti

You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet. Also, apply some water on the dough ball. Place a dough ball over it.

sarson ka saag & makke ki roti

Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin. Very gently separate the roti from a polythene sheet. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.

sarson ka saag & makke ki rotiServing:

Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.

Suggestions

  • If you wish to add garlic in the saag, then after you splutter cumin seeds, coarsely crush 5 to 6 garlic cloves and add it to the pan. Saute until little pinkish and rest follow the same procedure.
  • For 3 to 4 members
  • Time – 75 minutes

Sarson Ka Saag Makki Ki Roti Recipe - Dhaba Style Makki di Roti Sarson ka Saag Makka Roti and Saag Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso Saag - 400 grams
  • Spinach - 100 grams
  • Bathua - 100 gra,s
  • Tomato - 3 (250 grams)
  • Green chilly - 2
  • Ginger paste - 1 inch piece
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 tbsp (finely chopped)
  • Maize flour - 2 to 3 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp (optional)
  • Coriander powder - 1 tsp
  • Red chilly powder - ¼ tsp
  • Salt - Less than 1 tsp or as per taste
Instructions
  1. Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water.
  2. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.
  3. Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.
  4. Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by ½ cup water.
  5. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely.
  6. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.
  7. Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder.
  8. Saute for a while and add maize flour into it.
  9. Stir constantly to roast the flour until it gets little dark in color.
  10. Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals.
  11. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.
  12. Add 1 cup water and some green coriander as well.
  13. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.
  14. Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough.
  15. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.
  16. Meanwhile preheat a tawa. Pinch some dough and roll into a round shape.
  17. Wet your hands with some water and flatten the dough ball into a chapatti. 18. Very gently place this rolled roti on the tawa.
  18. When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots.
  19. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.
  20. Place the roti on a bowl placed over a plate.
  21. Apply some ghee over it. Likewise prepare rest of the rotis.
  22. You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet.
  23. Also, apply some water on the dough ball.
  24. Place a dough ball over it.
  25. Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin.
  26. Very gently separate the roti from a polythene sheet.
  27. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.
  28. Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.