Methi, Mooli Makkai Paratha Recipe Recipe At Home

To begin making Methi, Mooli Makkai Paratha formula, we first prepare the components one by one.Wash, pare and zest the radish and keep aside.Similarly, seperate out only the methi leaves from its stem, wash and roughly chop it and keep aside.Now, take a big dish, squeeze out the moisture from the grated radish and introduce it into the dish.introduce the cut up methi leaves, green chillies, makkai aata, gently crushed ajwain seeds between the palms, red chilli and coriander ground mix.essence with table salt and incorporate the components well.Now, bit by bit introduce the moisture or shortening dairy liquid to make it into a tight flour base.

The maize will keep absorbing moisture into it.Divide the flour base into 12 equal balls and keep aside.Now, line a shortening or parchment paper on the kitchen slab, greese it with few drops of lubricate. Take one small flour base ball, fold it till it becomes soft, and gently press it over the parchment paper.Pat it with your fingers and flat it out to the size of small poori's.burning up skillet on medium flame, place the patted makkai roti over the skillet, introduce a few drops of lubricate / ghee on the sides and let it burning up on the surface for 2-3 moments.Flip over and burning up the other side for another 3 moments brushing it with little lubricate.

Similarly, make the rest of the roti's.present the Methi, Mooli Makkai Paratha formula along with Gur/jaggery, dollop of white shortening and old-school Sarson Ka Saag for a weekend Punjabi cuisine inspired lunch.