Delicious Makkai, Methi, and Mooli Paratha made with fenugreek leaves, grated radish, and cornmeal, served with jaggery, butter, curd, or pickles. A perfect winter special full of flavors and nutrition.
1: First, wash, peel and grate the radish and then squeeze out the water.
2: Similarly, wash and roughly chop the fenugreek leaves.
3: In a big bowl, add corn flour, fenugreek leaves, radish, green chillies, ginger, coriander leaves, salt, carom seeds, red chili powder, and mix all ingredients well.
4: Slowly add water to make it into a soft dough.
5: Make equal size balls from the dough and keep aside.
6: Line a parchment paper on the kitchen slab and grease it with a few drops of oil.
7: Take one dough ball and gently press it over the parchment paper. Pat it to flatten out to the size of poori.
8: Heat a skillet on medium flame, place the makkai roti over the skillet, add a few drops of ghee on the sides and let it cook for 2-3 minutes.
9: Flip over and cook the other side for another 3 minutes brushing it with ghee.
10: Serve the Methi, Mooli, Makkai Paratha along with Gur/jaggery, dollop of butter, curd, or pickles.
