Rotis / Breads

Makka, methi aur gajar ke parathe

‘Makka, methi aur gajar ke parathe’ are a variety of healthy Indian flat bread which is popular in Punjab and other parts of northern India.

Makka, methi aur gajar ke parathe are especially relished in winter, this scrumptious mouth watering parathe are perfect for breakfast, brunch, lunch and dinner.

The recipe to make makka, methi aur gajar ke parathe is very simple and easy. Along with makka ka atta I have combined little wheat flour which makes the dough easily pliable. 

Addition of veggies and spices increase the nutrition and taste of the paratha. I have combined my favourite veggies, methi and gajar you can include your favourite veggies to make these parathas.

Ingredients for 8 to 10 parathas

    • Makka ka atta (maize flour)           -1 tea cup
    • Gehun ka atta (wheat flour)         – ½ tea cup
    • Chopped methi (fenugreek)leaves – 1 tea cup
    • Grated gajar (carrot)                       – ¾ tea cup
    • Hing (asafetida)                               – 1 pinch
    • Til (sesame seeds)                           – ½ tsp
    • Saunf (fennel seeds)                        – ½ tsp
    • Haldi (turmeric)powder                     – ¼ tsp
    • Lal mirch(red chilli)powder               – ½ tsp
    • Refined oil                                         – 1 tbsp
    • Salt according to taste.
    • Desi ghee (clarified butter) to apply on parathe.
Ingredients for makka methi and gajar parathe

Method –

    • In a bowl, combine makka ka atta, gehun (wheat) ka atta, methi leaves, grated gajar, saunf, til, haldi, lal mirch powder, hing, salt and 1 tbsp oil.
    • Now, with warm water, knead the mixture into soft, smooth and pliable dough.
    • Apply oil on the dough, cover it and keep it to rest for ten minutes.
    • After ten minutes, knead the dough one’s again and divide it into 8 to 10 equal portions and shape it round like a ball and press it to flatten it like patties.
Dough for makka methi and gajar parathe
    • Take one dough patty, coat it with dry flour and roll it into 5 to 6″ round paratha.
    • Heat tava (griddle) on a medium flame and place rolled paratha on it. When it is slightly cooked from one side, flip the paratha; a few light brown spots can be seen.
    • Cook the paratha by applying desi ghee on it.
    • Keep pressing the paratha with a spatula until golden brown spots appear on both sides of the paratha.
Makka methi and gajar parathe

Hot, crispy makka, methi aur gajar ka paratha is ready. Serve it immediately with your favourite accompaniment and enjoy every bite of this crispy and yummy delicacy. 

Serving idea-

    • For breakfast, serve delicious, hot, crispy paratha with aloo tamatar ki sabzi, dollop of homemade butter, gud (jaggery)and adrak wali chai.
    • For lunch or dinner, serve thes parathas with sarson ka saag, dollop of butter, gud and buttermilk.

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