Makka parantha or roti is a famous Indian bread from the Punjabi cuisine eaten especially during winters along with saag. Everyone do relish eating the rotis or chapattis prepared with cornmeal or millet flour.
Serving for 4
200gm Makka Atta
2 Potato,boiled and mashed
A Pinch Asafoetida
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Ajwain
How to make Makka Aloo Paratha | Corn Flour Paratha
Making a Dough
To begin making Aloo Makka Paratha. Firstly we need to make a doughin a bowl add Makka Atta, mashed potato, asafoetida, ajwain, red chilli powder and water
Now make a smooth dough.
Let's start making paratha
For making a paratha firstly take a small sized dough and roll it into a peda. Make desired size paranthas.Don’t give too much of pressure while rolling the parantha.
Place a tawa on flame. When the tawa gets heated, carefully place the rolled stuffed parantha on it and roast it from both the side on medium flame.
Apply oil accordingly on both the sides.
Makka Partha is ready to serve.
Serve these Makka Pratha with some pickle(Lemon or red chilly) for breakfast. OR with Sarso Ka Saag in lunch/dinner.
Using potato is optional. Potato helps to bind the dough.