Makke ka Parantha

Makke ka Parantha

The quintessential Sarson ka Saag and Makke ka Parantha for you and me every winter is finally on the blog!

I learnt making it a year ago from Suruchi’s mom when she was visiting her. Why would I need her to learn this?

Makke ka Parantha

Well you need to make her recipe and eat it once to know why I needed to learn. Also she being a Punjabi justifies it all the more!

And I must say that it is the best combination of sarson ka saag and makke ka parantha without copious amount of oil or ghee (clarified butter) or butter going into it.

You can add that extra ghee (clarified butter) or butter but this recipe necessarily doesn’t need it, it is sooo good!! You can add any veggie of your choice like cucumber, onion etc to the parantha dough.

Makke ka Parantha

Using wet dough makes it easier to spread the dough without sticking or breaking.

Whoever has eaten this parantha, is all praises for it and end up eating more. It tastes best when served hot but I have eaten it after few hours as well and it retains the flavour and taste very well after few hours also. Serve it with sarson ka saag or curd or pickle of your choice.

Makke ka Parantha

Makke ka Parantha

Ingredients

1 cup of cornmeal or maize flour (makke ka atta)
¼ cup of whole wheat flour
radish, grated
¼ bunch of fenugreek leaves, cleaned, washed and chopped
¼ teaspoon of carom seeds
½ teaspoon of red chilli powder
salt to taste

Preparation

1.In a large bowl, mix together all ingredients. Add enough water to knead a wet dough of the flour. Keep on adding water little by little, so that the dough is more wet nut should not be runny batter.
2.Place a griddle on flame. Pour about 1 teaspoon of oil on it, spread it around. Take a scoop of wet dough using your fingers or a spoon and place it on the griddle. Now using wet fingers gently and quickly spread the dough as thin and thick you prefer. Add more oil on the sides to allow it to cook well. Flip over the parantha and cook from the other side.
3.Spread ghee (clarified butter) on the parantha. Serve hot with sarson ka saag or curd or pickle.

Notes

Recipe as learnt from Suruchi’s mother.

You can add any veggie of your choice like cucumber, onion etc to the parantha dough.

Using wet dough makes it easier to spread the dough without sticking or breaking.