Methi Mooli Makkai Paratha Recipe – Healthy Indian Flatbread with Fenugreek & Radish

Methi, Mooli Makkai Paratha – A Flavorful North Indian Delight

Methi, Mooli Makkai Paratha is a wholesome, savory flatbread that’s a popular choice for breakfast in North Indian households. Made with fresh fenugreek (methi) leaves, grated radish (mooli), and the earthy flavors of cornmeal (makki ka atta), this paratha is a delightful mix of textures and flavors. Paired with jaggery (gur), a dollop of white butter, or the classic Sarson Ka Saag, this dish transports you to the heart of Punjabi cuisine.

Perfect for a weekend brunch or a satisfying meal any day, these parathas are not only easy to make but also packed with nutrients. The addition of spices like green chilies, coriander powder, and ajwain (carom seeds) enhances the flavor, while the cornmeal adds a rustic touch. This recipe is simple, hearty, and deeply satisfying.

Ingredients for Methi, Mooli Makkai Paratha

Nutritional Information (Approx. per serving)

Note: Nutritional values are approximate and may vary depending on the portion size and specific ingredients used.

Instructions for Making Methi, Mooli Makkai Paratha

1. Prepare the Vegetables:
   Start by washing and peeling the radish. Grate it finely and set it aside. Ensure to squeeze out any excess water from the grated radish using your hands or a clean cloth.
   Next, separate the methi leaves from their stems. Wash them thoroughly and roughly chop the leaves. Set both the grated radish and chopped methi leaves aside.

2. Mix the Dry Ingredients:
   In a large mixing bowl, add the grated radish, chopped methi leaves, finely chopped green chilies, and ajwain (carom seeds).
   Now, add the cornmeal (makki ka atta), red chili powder, coriander powder, and salt to taste. Mix all the ingredients well, ensuring they are evenly distributed.

3. Knead the Dough:
   Slowly add water or buttermilk to the mixture, a little at a time, to form a smooth, firm dough. Be cautious not to add too much water at once, as the cornmeal can absorb a lot of moisture. Knead the dough for a few minutes until it’s well combined and pliable.

4. Shape the Parathas:
   Divide the dough into 12 equal portions, shaping them into small balls. Take one dough ball, and place it on a greased kitchen counter or parchment paper. Flatten it gently using your fingers to form a round shape, similar to a small poori.

5. Cook the Parathas:
   Heat a tawa (flat skillet) or non-stick pan on medium heat. Once hot, place the flattened dough onto the skillet. Allow it to cook for about 2-3 minutes on one side, then flip it over. Brush the top side with a little ghee or oil and cook for another 3 minutes, flipping again as needed, until both sides are golden brown and crisp.

6. Serve:
   Once the parathas are cooked, remove them from the skillet and set them aside. Continue to cook the remaining dough balls in the same manner.
   Serve the Methi, Mooli Makkai Paratha hot with a side of jaggery (gur), a dollop of white butter, or even the traditional Sarson Ka Saag for an authentic North Indian meal.

Tips for Perfect Methi, Mooli Makkai Paratha

• Adjusting Water: Depending on the moisture content of the methi leaves and radish, the amount of water required for kneading the dough may vary. Always add water gradually to avoid the dough becoming too soft.
• Optional Add-ins: You can add a pinch of hing (asafoetida) for additional flavor. If you prefer a spicier paratha, increase the amount of green chilies.
• Storage: These parathas can be stored in an airtight container for up to 2 days. Reheat them on a tawa before serving to retain their crispy texture.
• Serving Suggestions: For a complete meal, pair these parathas with a cup of chilled yogurt, mango pickle, or a refreshing salad.

Why You’ll Love This Methi, Mooli Makkai Paratha

The combination of fenugreek leaves and radish offers a unique blend of bitterness and spiciness, which is perfectly balanced with the subtle sweetness of jaggery and the richness of ghee. The cornmeal dough brings a lovely texture to the paratha, making it soft on the inside and slightly crispy on the outside. This dish is not only a treat for the taste buds but also a powerhouse of nutrients, with vitamins, fiber, and antioxidants from the methi and mooli, while the cornmeal adds a dose of energy-boosting carbohydrates.

Perfect for those looking for a healthy yet indulgent breakfast or brunch option, Methi, Mooli Makkai Paratha is a delicious way to incorporate more greens and vegetables into your diet. Whether you’re serving it for a family meal or enjoying it solo with your favorite sides, this dish brings a taste of North Indian comfort food to your table.

Enjoy cooking and indulge in this delectable, nutritious treat!