Makki Veggies Parantha is the another one of favourite Winter Special Recipe. Eating Makki Ki Roti during winter is beneficial for health and adding veggies to it make it more nutritious and delicious. You can easily make variations in this recipe according to your taste and availability of veggies at home. This parantha tastes great if prepared with only Radish or with only Methi.
Finally, I would like you to visit other Breakfast Recipes like Raw Papaya Parantha Recipe, Sprouted Moong Dal Parantha Recipe, Masala Puri Recipe, Seviyan Upma Recipe, Dal Pakwan Recipe etc.
Instructions for how to make Makki Veggies Parantha:
- Firstly, in a large mixing bowl take 1 grated radish, 1 grated carrot, 1/4 cup chopped radish leaves, 1/2 cup chopped fenugreek leaves (Methi) and 1 finely chopped green chili.
- Then add 1 tsp or salt to taste, 1/2 tsp black pepper, 1 tsp cumin coriander powder and 1/2 tsp carom seeds(Ajwain) to it.
- Mix all the veggies and spices well.
- Add 1.5 cup maize flour/ cornmeal to it and mix with veggies really well.
- Add warm water to knead a smooth yet firm dough. Add water carefully because vegetables also have their own water. Very little water is used to prepare this dough.
- Then just before preparing roti, knead the small portion again really well for couple of minutes. Shape it into a neat ball and flatten it.
- Now, set plastic sheet or polythene bag over the rolling board and place the dough ball.
- Rub some water on your hands. Now, gently press with your fingers and pat the dough till you get a round roti.
- It is very easy to take the roti from plastic sheet to your hand, just take one corner of plastic sheet up and flip the roti gently on your hand. Now, spread some ghee or oil on a hot tawa. Gently place the makki veggies parantha on the tawa.
- Apply oil or ghee on the top side of the parantha also. When one side is a little browned, flip the parantha with the help of a spatula/ palta.
- When the other side gets browned, flip again. Flip for a couple of times till the parantha is well browned and cooked from all sides
- Makki ka Mooli methi gajar Parantha is ready to serve. Enjoy hot cornmeal veggie parantha with butter, curd, raita, pickle or chutney.
1. Firstly, in a large mixing bowl take 1 grated radish, 1 grated carrot, 1/4 cup chopped radish leaves, 1/2 cup chopped fenugreek leaves (Methi) and 1 finely chopped green chili.
2. Then add 1 tsp or salt to taste, 1/2 tsp black pepper, 1 tsp cumin coriander powder and 1/2 tsp carom seeds(Ajwain) to it.
3. Mix all the veggies and spices well.
4. Add 1.5 cup maize flour/ cornmeal to it and mix with veggies really well.
5. Add warm water to knead a smooth yet firm dough. Add water carefully because vegetables also have their own water. Very little water is used to prepare this dough. If the dough looks dry, then add some more warm water and if the dough looks sticky, then add a few tablespoons of maize flour.
6. Then just before preparing roti, knead the small portion again really well for couple of minutes. Shape it into a neat ball and flatten it.
7. Now, set plastic sheet or polythene bag over the rolling board and place the dough ball.
8. Rub some water on your hands. Now, gently press with your fingers and pat the dough till you get a round roti. When you sets plastic sheet, then there is no need of sprinkle/dust of maize flour. It is very neat and clean process. You can also roll it with rolling pin/belan or make the roti with the palms of your hand. But I found the way I have mentioned here the easiest and cleanest method. When the dough is patted, the edges won’t be even.
9. It is very easy to take the roti from plastic sheet to your hand, just take one corner of plastic sheet up and flip the roti gently on your hand. Now, spread some ghee or oil on a hot tawa. Gently place the makki veggies parantha on the tawa.
10. Apply oil or ghee on the top side of the parantha also. When one side is a little browned, flip the parantha with the help of a spatula/ palta.
11. When the other side gets browned, flip again. Flip for a couple of times till the parantha is well browned and cooked from all sides
12. Makki ka Mooli methi gajar Parantha is ready to serve. Enjoy hot cornmeal veggie parantha with butter, curd, raita, chutney or pickle.
Tips:
- You can also increase or decrease the quantity of vegetables. Beginners can add less quantity of veggies to handle the parantha easily.
- Don't squeeze the water from the grated carrot and radish, rather adjust the water accordingly.
- Always use warm water to knead the dough for cornmeal flat bread.
- Gently pat the parantha.
- You can also begin with making small parantha that are easier to handle and then slowly you can increase the size of the parantha.
AuthorNidhi kakkar
Ingredients
Directions
1. Firstly, in a large mixing bowl take 1 grated radish, 1 grated carrot, 1/4 cup chopped radish leaves, 1/2 cup chopped fenugreek leaves (Methi) and 1 finely chopped green chili.
2. Then add 1 tsp or salt to taste, 1/2 tsp black pepper, 1 tsp cumin coriander powder and 1/2 tsp carom seeds(Ajwain) to it.
3. Mix all the veggies and spices well.
4. Add 1.5 cup maize flour/ cornmeal to it and mix with veggies really well.
5. Add warm water to knead a smooth yet firm dough. Add water carefully because vegetables also have their own water. Very little water is used to prepare this dough. If the dough looks dry, then add some more warm water and if the dough looks sticky, then add a few tablespoons of maize flour.
6. Then just before preparing roti, knead the small portion again really well for couple of minutes. Shape it into a neat ball and flatten it.
7. Now, set plastic sheet or polythene bag over the rolling board and place the dough ball.
8. Rub some water on your hands. Now, gently press with your fingers and pat the dough till you get a round roti. When you sets plastic sheet, then there is no need of sprinkle/dust of maize flour. It is very neat and clean process. You can also roll it with rolling pin/belan or make the roti with the palms of your hand. But I found the way I have mentioned here the easiest and cleanest method. When the dough is patted, the edges won’t be even.
9. It is very easy to take the roti from plastic sheet to your hand, just take one corner of plastic sheet up and flip the roti gently on your hand. Now, spread some ghee or oil on a hot tawa. Gently place the makki veggies parantha on the tawa.
10. Apply oil or ghee on the top side of the parantha also. When one side is a little browned, flip the parantha with the help of a spatula/ palta.
11. When the other side gets browned, flip again. Flip for a couple of times till the parantha is well browned and cooked from all sides
12. Makki ka Mooli methi gajar Parantha is ready to serve. Enjoy hot cornmeal veggie parantha with butter, curd, raita, chutney or pickle.
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