Kasuri Methi Makki Paratha Recipe | Dry Fenugreek Makai Paratha Recipe | Sukhi Methi Makka Paratha Recipe
You can make this Dry Fenugreek Makki paratha or Kasuri Methi Makki Paratha for breakfast, lunch, or dinner with Aloo Matar ki Sabji, Kaddu ki Sabzi, Sukhi Arbi Sabji, etc.
Servings 8
Calories 196kcal
Ingredients
Ingredients for Dry Methi Makai Paratha Recipe:
- 2 cups Makki Atta / Maize Flour / Corn Flour
- ½ tsp Carom Seeds / Ajwain
- 2 tbsp Dry Methi / Kasuri Methi
- ½ cup Oil (to cook the parathas)
- 1 pinch Asafetida / Hing
- ½ tsp Salt (adjust as per taste)
- Lukewarm Water (as required)
Instructions
- Firstly, add maize/corn flour or makki atta, salt, dry methi or kasuri methi, ajwain, and asafetida, in a bowl and mix them well.
- Further, add water gradually and make a medium dough.
- If the dough becomes sticky then add more flour or if the dough is dry then add some water.
- Knead the dough for 4-5 minutes until the dough become firm and smooth, with just the right rolling consistency.
- After that, knead the dough with wet hands and make a ball.
- Roll out to a round shape. Dust with dry makki flour and roll it into 3-4 inch diameter parantha.
- After that, pick the paratha, pat it between your hands to shake off the excess flour, and place it on the hot tawa/griddle.
- When it gets cooked from one side then flip the paratha.
- When this side too gets a few brown spots then apply some oil or ghee and then roast on low-medium heat by pressing with a spatula.
- Cook the Sukhi Methi Makka Paratha from both sides until both sides become light brown and you have the desired crispness take the paratha off the griddle.
- Finally, serve hot sukhi methi makki paratha or kasuri methi makai paratha with aloo sabzi, arbi sabzi, or methi chutney.