Name: Makki Bathua Paranthha recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 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

ABOUT Makki Bathua Paranthha RECIPE

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

Ingredients Serving: 4

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

Instructions

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

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