Methi Makka Paratha Recipe:

• Firstly, chop and wash the fresh fenugreek or methi and drain the excess water.
• Further, add Maize flour/Makki atta, methi, and salt, in a mixing bowl and mix them well.
• Add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it forms a dough and it cleans the sides of the bowl.
• If the dough becomes sticky then add more flour or if the dough is dry then add some water.
• knead the dough for a few minutes until the dough become firm and smooth, with just the right rolling consistency.
• After that, knead the dough with wet hands and make a ball.
• Further, prepare round rotis by patting the batter on a wooden board with your hands or you can also roll by keeping the batter in between 2 sheets of polythene.
• Or flatter the dough with your palm, and then roll it into a spread using the rolling pin.
• Now, pick the paratha, pat it between your hands to shake off the excess flour, and place it on the hot tawa.
• Further, in about 30 seconds the little bubble will start appearing, with the help of a spatula turn the paratha over to the other side and cook for 30 seconds.
• After that, drizzle ½ teaspoon of oil over the paratha and with the spatula spread it evenly, and then turn it over to another side, drizzle and spread ½ teaspoon oil, and cook.
• Further, with the spatula press down gently all over the surface of the paratha in a circular motion on both sides to make it crispy.
• Keep flipping the paratha back and forth a few times or until both sides become light brown and you have the desired crispness take the paratha off the griddle.
• Finally, serve this hot and tasty methi makka paratha or methi makai paratha with aloo sabzi, Methi Chutney, and Gajar Mooli Gobhi Achar.