By: Payal
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Makki Methi Paratha is a traditional Indian flatbread that combines the earthy taste of corn flour with the freshness of fenugreek leaves. It is healthy, filling, and ideal for winter meals or a comforting breakfast.
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2 cups makki atta (corn flour)
1 cup fresh methi (fenugreek leaves), finely chopped
1 small onion, finely chopped
1 green chilli, finely chopped
Salt to taste
½ teaspoon ajwain (carom seeds)
Warm water (as needed)Ghee or oil for cooking
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Wash the methi leaves thoroughly to remove dirt and bitterness. Chop them finely so they mix well with the flour and give even flavour to every bite.
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In a large bowl, add makki atta, chopped methi, onion, green chilli, salt, and ajwain. Mix everything well using your fingers to spread the ingredients evenly.
Slowly add warm water little by little and knead gently. Makki dough is soft and slightly crumbly, so handle it carefully until it comes together smoothly.
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Take a small portion of dough and flatten it between your palms. Place it on butter paper or a plastic sheet and gently press it into a round paratha.
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Heat a tawa and carefully place the paratha on it. Cook on medium flame until brown spots appear, then flip and apply ghee or oil on both sides.
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Cook until both sides are golden and crisp. Serve the Makki Methi Paratha hot with white butter, curd, or homemade pickle for best taste.
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