Makke ke Paranthe

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Makke ke Paranthe is an amazing north Indian flatbread, made especially during winter months. Cornmeal or maize flour is kneaded with whole wheat flour, fenugreek leaves, and grated radish.

They are enjoyed best with loads of ghee, sarson ka saag, or pickle.

Makke ka Parantha

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

I learned to make 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 amounts 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 ends up eating more. It tastes best when served hot but I have eaten it after a few hours as well and it retains the flavor and taste very well after a few hours also. Serve it with sarson ka saag or curd or pickle of your choice.

Makke ka Parantha

Makke ke Paranthe

Makke ke Paranthe is an amazing north Indian flatbread, made especially during winter months. Cornmeal or maize flour is kneaded with whole wheat flour, fenugreek leaves and grated radish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Bread, Breakfast, Main Course, Snack
Cuisine: Indian, Vegetarian
Keyword: Quick & Easy, Quick Meal, Vegetable
Servings: 8 people

Ingredients

  • 1 cup cornmeal or maize flour makke ka atta
  • ¼ cup whole wheat flour
  • radish mooli, grated
  • ¼ bunch fenugreek leaves cleaned, washed & chopped
  • ¼ tsp carom seeds ajwain
  • ½ tsp red chili powder
  • to taste salt

Instructions

  • 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.
  • 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.
  • Spread ghee (clarified butter) on the parantha. Serve hot with sarson ka saag or curd or pickle.

Notes

  1. You can add any veggie of your choice like cucumber, onion etc to the parantha dough.
  2. Using wet dough makes it easier to spread the dough without sticking or breaking.

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