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Methi, Mooli Makkai Paratha

A nutritious Indian flatbread combining maize flour with fresh fenugreek leaves and grated radish — healthy, high-fibre and perfect for breakfast or light lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 parathas
Course: Breakfast, lunch
Cuisine: North Indian, Punjabi
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh fenugreek leaves (methi) washed and roughly chopped
  • 2 cups radish (mooli), grated peel and grate finely, then squeeze out excess water
  • 3 cups makki ka atta (maize flour / cornmeal) freshly ground if possible
  • 1 tsp green chillies, finely chopped optional, for heat
  • 1.5 tsp ajwain (carom seeds), lightly crushed
  • 0.5 tsp red chilli powder optional, adjust to taste
  • 2.5 tsp coriander powder (dhania)
  • salt to taste
  • warm water or buttermilk as needed to knead dough
  • oil or ghee for cooking the parathas

Equipment

  • tawa / skillet

Method
 

  1. Wash and clean the fenugreek leaves; chop roughly. Peel and grate the radish, then squeeze out excess water.
  2. In a large bowl combine chopped methi, grated radish, makki ka atta, green chillies, crushed ajwain, red chilli powder, coriander powder and salt. Mix well.
  3. Gradually add warm water or buttermilk and knead into a tight dough. Let it rest for 5 minutes so flour absorbs moisture.
  4. Divide dough into 6 equal portions and shape into balls.
  5. Take one dough ball, flatten and gently press or roll it out (you can use parchment paper or greased plastic to avoid sticking), using little flour as dusting if needed.
  6. Heat a tawa on medium flame. Place the flattened paratha and drizzle a few drops of oil or ghee around edges and on top. Cook for about 2–3 minutes on one side till golden brown.
  7. Flip the paratha and cook the other side for another 2–3 minutes, pressing gently with spatula, until both sides are cooked and slightly crisp.
  8. Repeat with remaining dough balls. Serve hot with curd, pickle or chutney.

Notes

Use fresh, finely ground makki flour for best texture. If fresh fenugreek leaves are not available, dried methi (kasuri methi) can be used. Avoid overcooking parathas to prevent them from becoming hard.