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