Makki Paratha with Radish and Fresh Fenugreek Leaves
Winter brings a plethora of vegetables and other food products which are not only highly beneficial for health but also help us create incredible dishes.
Makki ki Roti (Maize flour flat bread) with Sarson da Saag (Fresh Mustard Leaves mash) is iconic of Punjab State omin Northern India. It is served with homemade butter. Butter and ghee are easily digested in winters. So the foods used in ancient times were such which could be eaten with extra butter / ghee.
Maize flour is naturally rich in dietary fibre, antioxidants, vitamin B, omega 6 unsaturated fat and vegetable proteins. It is also rich in magnesium.
It requires little expertise to roll out these breads. To make it easier to roll them, you can add half a cup of whole wheat flour. The gluten in whole wheat flour will help in rolling them easily.
Roll them between two parchment papers or silicon mats.
Keep the dough soft.
These Parathas turn out be even more delicious because of added radish and fresh fenugreek leaves.
Ingredients. Gives 10-12 Parathas
Makki ka Atta (Maize Flour) 4 cups
Radish 1 cup grated
Fresh Fenugreek leaves 1 cup
Red Chili Pd 1 tsp
Turmeric Powder 1/2 tsp
Asaefotida a generous pinch
Garam Masala 1/4 tsp
Salt 2 tsp
Ajawin Seeds ( Caraway) 1/2 tsp
Hot water 2-1/2 cups
To make the dough
Wash and finely chop fenugreek leaves.
In a large bowl mix in makki ka atta, red chilli powder , turmeric powder, asaefotida , garam masala, salt and ajwain seeds
Now add in radish and fenugreek leaves, mix well.
Slowly add hot water and make a soft dough
Cover and let it rest for an hour .
To make parathas,
Heat a non stick tawa/ girdle.
Pinch a small portion of dough, 70-80 gms approximately.
Roll into a ball.
Dust with dry flour and place it on a parchment paper/ silicon mat.
Now you can roll directly or cover it with parchment paper/silicon mat and roll.
Do not apply too much pressure while rolling.
If rolling directly, dust with flour as needed.
Roll into a six to seven inch diameter disc.
Transfer to hot tawa.
Cook on high till small brown spots appear.
Flip , lower the heat.
After a minute, press all over with potato masher , so that it cooks from inside.
Flip and apply oil on the other side.
Cook on both sides till it crisps a little and slightly large brown spots appear.
Keep the heat medium.
Remove on a kitchen towel .
Serve hot with Sarson da Saag and homemade butter.
I actually don't mind some sliced onions and jaggery pieces on the side.
Repeat the process with the remaining dough.