Today, we'll make makki ki roti,
thin
and there is no other flour added other than makki ka aata.
And still roti is thin,
very soft
and very tasty.
With this we'll make
three types of masala saag paratha.
We can eat them with vegetable
or with a cup of tea.
Namaste,
welcome to NishaMadhulika.com
Let's start!
To make dough,
in a pan
put 2 cups of water.
Turn on the flame,
add 1/2 teaspoon of salt,
1/2 teaspoon of carom seeds
and 2 teaspoons of oil.
Cover and let it boil.
Add 2 cups of cornmeal in boiling water.
Measure it with cups, with 2 cups of water add 2 cups of cornmeal.
And we have added salt
and some carom seeds.
Which will enhance the taste of chapatis.
Turn off the flame
and mix it well.
Cover and keep it for 5 minutes,
the dough will bloat.
After 5 minutes
take it out.
Cool down the dough
so that you can touch it.
It has cool down a bit,
knead it
and make a smooth dough.
If it sticks on hand
take some oil and knead.
Knead it for 5 minutes
and the dough is ready.
Take some dough from it,
however big chapati you want to make.
And cover the rest of the dough.
Make it round,
press it
and make a peda.
Coat it in dry flour.
It's cornmeal flour,
if you want, can take wheat flour.
And by using your hand
just like this, increase it.
It's a chakloi,
very easy to make.
Doing this makes it easier to make chapati.
Now roll it,
Just like you roll the normal chapatis
If it sticks
pour some dry flour on it,
can coat it like this as well.
Roll it again.
As it is makki ka aata corners will be like this,
and not like wheat flour chapatis.
To make this of same size
take the bowl
and cut the chapati by it.
Every chapati will be same and of same size.
And the corners will also not have cuts.
Remove the extra
and mix it with the dough.
And if you want
so you can
roll it a little more from the corners.
And carefully pick it up
don't worry it will not ruin.
See it's just like normal chapati.
Heat the tawa
and put the chapati on it.
Till this chapati cooks
prepare other chapati the same way.
Roll it lightly
don't put more pressure.
Doing this will ruin the chapati.
Colour of the chapati has changed a bit
turn it over.
Cook it from the other side till light brown spots appear.
Chapati has been cooked from the other side
Take it down and roast it over the flame.
Roast it just like wheat flour chapati.
Only dough making process is different.
Keep the flame medium
and rotate the chapati over the flame just like this.
Look, chapati has fully bloated.
It is looking just like
regular wheat flour chapatis.
Spread some ghee on it .
We have made 4 chapatis.
Now we'll make masala flavoured paratha.
Add some spices in the left dough.
1/2 teaspoon of cumin seeds,
1/2 teaspoon of red chilli,
1/4 teaspoon of turmeric,
and 2 teaspoons of sesame seeds.
Sesame seeds are hot in nature
and are very good to eat in the winter season.
Add these in paratha and have them.
1 teaspoon of ginger green chilli paste.
Now mix them and knead the dough.
If you feel dough is a bit hard
you can add 1-2 teaspoon of water and knead it.
I feel this dough should be more soft,
so I am adding 1 teaspoon of water.
Salt was already added to this dough.
Masale wala dough is ready.
Take as much dough as paratha will be made.
Add 2-3 tablespoon of finely chopped fenugreek leaves.
Mix it well.
Methi wala dough is ready.
Roll it
and cover the rest of the dough.
Take the dough
make it round
press and make peda.
Coat it in dry flour.
Increase it with the help of your hand.
It's done,
now roll it.
You won't face any problem while rolling it,
and that is clearly visible.
Rolled it,
if you don't want these corners
cut it the same way.
Remove the extra dough
and roll it a little.
Don't roll it much
as it should not be too thin,
it should be a little thick.
By the way, these are very crispy
and very tasty parathas.
This is the thickness.
Spread some ghee on tawa,
you can also take oil instead.
Put the paratha on the tawa
and let it cook on the bottom.
Upper surface has darken a bit
it means it has cooked from the bottom.
Now let it cook on the other side.
To cook it flame should be medium or medium-high.
It has cooked from the other side as well.
Spread some ghee on it,
if you don't like ghee
then you can make masala roti instead.
Which means you won't have to put ghee at all.
Mix the leaves,
rolled it the same way
and without ghee
cooked like normal chapati till it gets crispy.
Cook it from both the sides by pressing it with spatula
till good brown spots appear.
Brown spots have appeared on both the sides
Paratha is ready.
This is methi masala makki ka paratha.
Now we'll make chaulai ka paratha.
Add 2-3 tablespoon of finely chopped chaulai.
Chaulai is very beneficial.
Methi is warm in nature
and by making parathas from them you are providing
taste and good health to your family.
Cook it the same way as you cooked the last paratha.
Spread some ghee on it
and turn it over.
Makki ka aata
and leaves mixed parathas
bloat less
but are very crispy
and very tasty.
Chaulai ka paratha is ready.
Now third paratha is of palak
add 3-4 tablespoon of
finely chopped palak.
Just like the other two parathas roll it,
cut it
and cook it respectively.
While cooking it flame should be medium or medium-high.
Parathas will be very crispy.
Palak paratha is ready.
Makki ki thin and crispy roti
and flavoured parathas are ready.
And they all taste
better than the other.
Kids love these parathas
and you will love them more.
You will not face any problem while making them.
But while making makki ka dough
water and cornmeal should be of the same scale.
Put water in the vessel,
let it boil
and add cornmeal flour, mix it well
covr and keep it for 5 minutes.
While kneading the dough
if it appears dry
add some water and knead it.
Serve these chapati with
sarso ka saag.
For a quick recipe
watch the recipe on my channel.
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