Makai Mooli Ka Parantha is a traditional Punjabi dish made religiously for breakfasts in winter. It is made using dough made from Maize Flour (Makai Ka Aata) and combined with Grated Radish (Mooli) and spices. It tastes best with dollops of Butter or Ghee spread over the Parantha and Bowl of Curd (Dahi). Though this is a Punjabi dish it is made across Indian sub continent during Winters. One can have it in breakfast or as a main meal of the day! If you have it as a main meal you can combine it with Aloo Mutter Ki Sabji (Potatoes Peas Curry) or any other dish you like. It is so tasty that you just cannot stop eating it.
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Ingredients:
1 1/2 Cup Corn Meal/Maize Flour (Makai Ka Aata)
1/4 Cup Wheat Flour + for Dusting
2 Tbsp Ginger Garlic Paste
1 Tbsp Coriander Leaves Roughly Chopped
1 1/2 Cup Grated Radish (Mooli)
1 Tsp Red Chilli Powder
1/2 Cup Water for Kneading
Salt to taste
Oil for shallow frying
Ghee/Butter for applying on Parantha
Serves: Makes about 6 Paranthas
Preparation time: 10 min
Cooking time: 25-30 min
* 1 Cup = 237 ml
Method:
1. In a bowl take Corn Meal, Wheat Flour, Ginger Garlic Paste, Roughly Chopped Coriander Leaves, Grated Radish (Mooli), Red Chilli Powder and Salt and knead it in to a medium soft dough using Water. Do not make dough very stiff or it will be difficult to roll. Use the kneaded dough immediately.
2. Take a medium size ball and roll it in to a Parantha using rolling board and rolling pin while sealing the edges. Traditionally this parantha is rolled with hands and you can try it too!
3. Roast the parantha on Flat Non Stick Tawa on medium to high flame on both sides till brown spots appear.
4. Apply 1 Tsp Oil on top and flip it over. Cook for 30 sec.
5. Apply 1 Tsp Oil on other side and flip it over. Cook again for 30 sec. Flip 1 or 2 times more and cook for for 1 min till golden.
6. Apply 1 Tsp Ghee / Butter on top of Parantha and take it out on a plate. Repeat for other Paranthas.
7. Serve hot with Curd or Aloo Mutter ki Sabji!
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