How to make Makai Mooli Parantha -
Delicious hot paranthas best had with a dollop of butter.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Maize flour (makai ka atta) (मकई का आटा), Radish (मूली)
Cuisine : Indian
Course : Breads
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You can also find more Breads recipes like Gajar Puri Moghlai Parantha Peethiwali Puri Besan ki Masala Roti - SK Khazana
Makai Mooli Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Makai Mooli Parantha Recipe
Maize flour (makai ka atta) 2½ cups + for dusting
Radish grated 3/4 cup
Whole wheat flour (atta) 1 cup
Spring onion greens finely chopped 1/2 cup
Onion finely chopped 1 medium
Green chilli paste 1 teaspoon
Ginger finely chopped 1/2 inch
Carom seeds (ajwain) 1 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Dried pomegranate seeds (anardana) 1 tablespoon
Black salt (kala namak) 1/2 teaspoon
Crushed black peppercorns 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Yogurt 5-6 tablespoon
Oil for basting
Butter as required
Method
Step 1
To prepare dough, take maize flour on the worktop. Add whole wheat flour, spring onion greens, onion, green chilli paste, ginger, carom seeds, cumin seeds, coriander seeds, dried pomegranate seeds, black salt, crushed peppercorns, turmeric powder and salt.
Step 2
Squeeze and add radish and 3 tbsps yogurt and knead well. Add remaining yogurt and knead into a stiff dough. Transfer in a bowl.
Step 3
Heat a non-stick tawa.
Step 4
Dust the worktop with some wheat flour and maize flour. Divide the dough into equal portions and roll them out to make a thin disc. These are paranthas.
Step 5
Roast each parantha on hot tawa till golden from both sides, basting with some oil.
Step 6
Take each roasted parantha in hand, put some butter on the center, crush the paranthas and serve hot.
Nutrition Info
Calories : 2124 Kcal
Carbohydrates : 374.2 gm
Protein : 65.5 gm
Fat : 40.6 gm
Other : Fiber- 52.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
