Methi Makka Ke Parathe recipe - Cornmeal and Fenugreek Leaves Paratha

Uploaded by NishaMadhulika on 29.12.2012

Namaskar Welcome to
We often keep making makki roti and sarson saag every winter.
Today we will make makki methi (fenugreek) parantha which are very appetizing.
Let's see what all ingredeints are required for making makka methi parantha.
Makki flour - 1 cup
Wheat flour - ¼ cup
Fenugreek leaves - 1 cup (finely chopped)
Remove stalk, wash thoroughly with water and place it on sieve for draining excess water.
Green coriander- 2 tbsp (finely chopped) (optional)
Salt - ½ tsp
Asafoetida powder - 1 pinch
Carom seeds - less then 1 tsp
Garlic paste - 1 tsp
Green chilly - 1 (finely chopped)
Oil - for making paranthas
Knead dough for making makka parantha.
Add wheat flour, fenugreek leaves, green coriander, ginger paste, green chilies, asafoetida and carom seeds in makka flour.
Also add 1-2 tsp oil in the mixture.
Mix all ingredients nicely.
With help lukewarm water knead slightly hard dough.
Add little water at a time and knead dough.
Knead it for two minutes like this.
We have used less then 1 cup of water for kneading dough.
Keep it aside for 10 minutes for fermenting.
Turn on the gas.
We will make medium size paranthas.
Take little amount (guava size) dough in your hands.
Roll it and dust with dry wheat flour.
Flatten it and roll into 4-5 inch diameter thin circle.
Dust with dry flour again if parantha sticks to the rolling plate.
Spread 1 tsp oil on the parantha.
Fold it like this making half moon and spread some more oil.
Again fold it giving it a cone shape.
Now roll it with utter care as they may splatter.
Spread some oil on the tawa as well.
Place the parantha on tawa with utter care.
Meanwhile make second parantha like wise.
Flip the side once it gets roasted from beneath.
Spread some oil on this side.
Spread some oil on the other side as well.
Roast the parantha on medium flame until it gets crusty from both sides.
Take off the prepared parantha on any plate with bowl, napkin paper or foil paper.
Serve them directly.
Piping hot paranthas served directly taste more awesome.
Five paranthas can be prepared from this much quantity.
Like wise prepare all paranthas.
Crusty and crispy makka parantha are ready.
We have used 1 cup makka flour and ¼ cup wheat flour for making parantha.
Serve with aloo matar sabzi, matar paneer sabzi, baingan aloo sabzi, gobi aloo or any other sabzi you like eating.
Try making this recipe at home and share your experiences with us.
See you again at