Makai Mooli Paratha with Tomato Chutney

Makai Mooli Paratha

Makai ki roti is made with corn meal generally during the winter months. It is one of Punjab’s favourite dish and is now relished all over north India. It is traditionally served with Sarson ka saag and homemade butter. There is a variation in this recipe of Makai Mooli Paratha, as I have used grated radish in the dough. I have made khatti meethi (sweet and sour) Tomato Chutney to accompany it.

Serves: 4
Prep time: 15 minutes
Total time: 45 minutes

For Roti
11/2 to 2 cups Makai ka aata (corn meal)
1 cup grated mooli (radish)
1 tablespoon grated ginger
1 Green chilli chopped fine
1 tablespoon coriander chopped
½ teaspoon jeera (cumin)
Ghee for roasting

For Tomato chutney
250 grams ripe tomato diced
1 tablespoon ginger chopped
1 tablespoon coriander chopped
1 tablespoon oil
1 teaspoon panch phoran (mix of mustard, fenugreek, fennel, onion seeds and cumin)
1 bay leaf
¼ teaspoon hing (asafoetida)
½ teaspoon haldi (turmeric)
1 teaspoon dhania (coriander powder)
½ teaspoon mirch (chilli powder)
1 tablespoon sugar
1 dry red chilly
Salt to taste

How to Cook

Tomato chutney

  • Heat the oil in a pot. Add the panch phoran and wait till the mustard pops.
  • Now add the hing, bay leaf and red chilly.
  • Stir in the chopped tomato and cook for a couple of minutes.
  • Add all the dry spices, salt and sugar, cook covered on low heat till the tomatoes are mushy and a thick consistency is achieved.
  • Garnish with coriander.

The Paratha

  • Mix all the ingredients together except ghee. Make a soft dough by adding water. The dough should be very soft, so that you can pat and spread the dough by tip of your fingers.
  • Heat a non-stick tava (griddle).
  • Cut a butter paper to a square of 6 inch.
  • Now place this paper on a rolling board and apply water on it.
  • Place a lemon size ball of the dough and shape like a small circle by patting with wet fingers.
  • Invert this on a greased hot griddle and gradually lift the paper.
  • Cook lightly and turn to the other side. Make crisp parathas by smearing with ghee on both the sides.
  • Similarly make all the parathas. 
  • Serve immediately with tomato chutney along with some salad.



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