Makki aloo paratha/ Maize flour potato paratha

 Makki aloo paratha/ Maize flour potato paratha 

Makki aloo paratha is the speciality of Punjabi cuisine. Makki is a gluten free flour. Makki aloo paratha is prepared by kneading the makki flour with boiled and mashed potatoes. Then added just a splash of warm water for proper binding. This is a soft, mouthmelting paratha. It can be served in breakfast, lunch or dinner with sarson ka saag.

Ingredients -

1 cup makki ka atta

3 boiled potatoes

1/2 tsp ajwain

To taste salt

1/4 tsp red chilli powder

1 tbsp sesame oil/ cooking oil

1/2 tsp grated ginger

3 tbsp coriander leaves chopped

5 tbsp warm water  

Method with step photos -

1. In a bowl add makki ka atta, potatoes, ajwain, salt, red chilli powder, sesame oil, ginger, coriander leaves.

2. Mix well till the mixture is crumbly. Add a tbsp of water at a time and knead it to a soft dough. Keep aside till use.

3. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil and spread the ball lightly into a thin roti with your fingers. 

4. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

5. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

6. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

7. Transfer to a serving plate. Serve hot with butter, pickle and powdered jaggery.

Cook, Click & Post before you have a toast!