Makki Mooli Methi parantha

MAKKI MOOLI METHI PARANTHA [ vedio is at the bottom ]

In winters makki parantha tastes good with aloo matar sabji . In our childhood , we used to eat makki parantha daily in the evening meal with gobhi and aloo matar vegetables . Mooli grated with methi leaves gives very good tastes to the makki parantha . All these vegetables are available in winters in good quality .

COOKING TIME 30 minutes SERVES 4

INGREDIENTS

Makki atta 2 cups

Wheat flour 1/2 cup

Mooli 1 [grated ]

Methi 1 cup [ washed and cut ] salt oil for roasting

METHOD

1. Mix makki atta with wheat four . Add mooli grated , washed and cut methi leaves and salt to both the flour .

2. Knead dough adding water not very hard . Keep aside for 15 minutes . It should be soft like roti atta .

3. After 15 minutes, knead again the same dough and start rolling parantha . You can roll with hand and rolling pin both . With rolling pin roll very sofly not pressing much . With hand you have to tap the dough to make it round and sprinkle dry flour often in both the cases .

4. Roast on hot tava and put 1- 2 tsp oil on each side. Make it crisp by pressing till golden brown .

SERVE CRISPY MOOLI METHI PARANTHA WITH ALOO MATAR OR ANY OTHER VEGETABLE

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