Makki ki Roti is Haseeb’s all time favourite and that’s the only reason why I search for recipes that have makki ka flour….when I read this recipe, I was a bit worried whether I will be able to stuff potato in the Paratha as makki flour ( corn meal ) has no gluten and recipe had wheat flour which was good option ,so in every step ,I had to keep dusting wheat flour so that Paratha could be rolled nicely and the best person who came to help me was my mom….she rolled the parathas perfectly …..so my work was cooking the Paratha in low flame and you need real patience so that it cooks properly both sides….
It was worth every minute I spent on making these parathas as it was liked by all especially Haseeb ,who enjoyed it a lot ( mission accomplished for me ) , in fact I was surprised when he came and told me that it tasted very good ….
- Maize flour – 1 cup
- Wheat flour – 3/4 cup
- Salt to taste
- Carom seeds or ajwain – 1/2 tsp
- Warm water to knead the dough
- Boiled potatoes – 4
- Finely chopped Ginger – 1/2 tsp
- Finely chopped Green chilly – 1
- Finely chopped coriander – 2-3 tbsp
- Red chilly powder – 1/2 tsp
- Dry Mango powder – 1/4 tsp
- Coriander powder – 1/2 tsp
- Salt to taste
- Oil for making the parantha
In a bowl add maize and wheat flour . Add carom seeds and salt , then add warm water to knead into medium hard dough. Cover and keep the dough aside for 10-15 minutes for it to set.
Mash boiled potatoes add salt, red chilly powder, ginger , green chilly, mango powder, coriander powder and chopped coriander, Mix all ingredients well.
Heat the griddle or tawa., Take little amount of dough, equal to the size of guava . Dust with dry flour and place it on rolling pin. Now roll it into 3-4 inch circle. Place enough stuffing over the rolled parantha and seal the stuffing nicely. Dust it with dry flour, roll and make a thick parantha.
Spread some oil over heated griddle and place the parantha gently over it. Flip the sides again and spread some oil on the other side as well. Cook the parantha on medium low flame on both sides until it gets brown spots evenly.
Serve these paranthas with curd, green coriander chutney, raita or any s thick gravy.
I took 25 minutes to make the parathas ( cooking time of Paratha not included )