Makki Bathua Paranthha | How to make Makki Bathua Paranthha

By Sanchita Agrawal Mittal  |  1st Mar 2017  |  
4 from 1 review Rate It!
  • Makki Bathua Paranthha, How to make Makki Bathua Paranthha
Makki Bathua Paranthhaby Sanchita Agrawal Mittal
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About Makki Bathua Paranthha Recipe

Makke ka parantha with the goodness of chenopodium leaves really tastes different. Please give a try.

Makki Bathua Paranthha is delicious and authentic dish. Makki Bathua Paranthha by Sanchita Agrawal Mittal is a great option when you want something interesting to eat at home. Restaurant style Makki Bathua Paranthha is liked by most people . The preparation time of this recipe is 10 minutes and it takes 6 minutes to cook it properly. Makki Bathua Paranthha is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Makki Bathua Paranthha. Makki Bathua Paranthha is an amazing dish which is perfectly appropriate for any occasion. Makki Bathua Paranthha is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Makki Bathua Paranthha at your home.

Makki Bathua Paranthha

Ingredients to make Makki Bathua Paranthha

  • 2 cups maize flour/corn meal
  • ½ cup water or as required
  • 1/2 cup wheat flour
  • 1 tbsp curd
  • 1 tsp ghee
  • 1/2 tsp ajwain seeds
  • 1/2 cup bathua ( chenopodium leaves) chopped
  • salt to taste
  • ghee for smearing the paranthas

How to make Makki Bathua Paranthha

  1. Mix all the ingredients in a bowl except the ghee for smearing.
  2. Add half of the water and knead add more water if required.
  3. knead well into a firm dough.
  4. Form medium sized balls of the dough,using your palm pressure.
  5. Roll the dough, take some dry flour if required, then roll on the board with light hands.
  6. Cook parantha on tava on a medium flame.
  7. Turn when done from one side.
  8. Smear ghee
  9. Now cook on low flame for crunch till it becomes golden brown.
  10. Smear ghee or butter on the makki parantha and serve hot with saag and gur ( jaggery ) with a generous amount of butter.
  11. Enjoy!!

My Tip:

The dough should be firm and smooth and the paranthha should be served preferably with a dollop of butter.

Reviews for Makki Bathua Paranthha (1)

Preeti Gurung2 years ago

Very nice makki parathas!

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