Makki ka doda | How to make Makki ka doda

By Anjali Valecha  |  5th Feb 2018  |  
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  • Makki ka doda, How to make Makki ka doda
Makki ka dodaby Anjali Valecha
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

2

0

0 votes

About Makki ka doda Recipe

makki ka doda or parantha is a soothing and comforting breakfast enjoyed in winter months at our homes.

Makki ka doda is a delicious dish which is liked by the people of every age group. Makki ka doda by Anjali Valecha is a step by step process which is best to understand for the beginners. Makki ka doda is a dish which comes from North Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Makki ka doda takes 5 minute for the preparation and 10 minute for cooking. The aroma of this Makki ka doda make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Makki ka doda will be the best option for you. The flavor of Makki ka doda is unforgettable and you will enjoy each and every bite of this. Try this Makki ka doda at your weekends and impress your family and friends.

Makki ka doda

Ingredients to make Makki ka doda

  • 1 cup maize flour
  • 1/2 cup methi leaves
  • 1 onion
  • 1/2 tsp black pepper powder
  • 1/2 tsp carrom seeds
  • salt, to taste
  • water, as required
  • ghee, as required

How to make Makki ka doda

  1. Chop onion and methi leaves.
  2. Add salt , black pepper powder and carrom seeds to maize flour.
  3. Add onion and methi leaves.
  4. Make a dough with lukewarm water.
  5. Put a cling film on rolling board.
  6. Take a ball from dough and with wet hands spread it in a circle on the cling film.
  7. Heat up tawa and shallow fry the doda on both sides with ghee.
  8. Serve hot with butter and curd.

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