Crispy & Flavorful Makki Ki Roti (Maize Flour Paratha)
35 minutes
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About Crispy & Flavorful Makki Ki Roti (Maize Flour Paratha)
Savor the irresistible crunch and earthy aroma of Makki Ki Roti, also known as Maize Flour Paratha. This simple recipe guides you to flatbread perfection, delivering a taste that's both wholesome and utterly delicious.Experience the magic of combining whole wheat and maize flours, creating a beautifully balanced dough that crisps to golden perfection. Aromatic spices enhance the rich, earthy notes of the maize, making each bite a true delight.Enjoy these warm, fragrant flatbreads straight off the griddle with a dollop of fresh butter or alongside your favorite Indian curries for a truly satisfying meal.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Wheat Dough
- 2 cup Whole Wheat Flour whole
- 1 tbsp Oil
- 1.5 tsp Salt or to taste
- ¾ cup Water or as needed
For the Maize Dough
- 2 cup Maize Flour
- 1 tbsp Oil
- 1.5 tsp Salt or to taste
- ½ tsp Chili Powder red
- 1 tsp Carom Seeds ajwain/omam
- ¾ cup Water or as needed
For Cooking
- 2 tbsp Oil Or Ghee for cooking the parathas
Instructions
- In a large bowl, combine the whole wheat flour, 1 tablespoon of oil, and salt. Gradually add water while mixing to form a soft, pliable dough. Kneading for 5-7 minutes develops gluten, resulting in softer parathas. Cover and let the dough rest for at least 15 minutes.
- Dry roast the carom seeds in a pan over low heat for about a minute until fragrant. Then, grind them into a powder using a mortar and pestle or spice grinder.
- In another bowl, combine the maize flour, roasted carom seed powder, red chili powder, salt, and 1 tablespoon of oil. Gradually add water, mixing until a soft dough forms. Cover and let it rest for 15 minutes.
- Divide the wheat dough into small, equal-sized balls. Similarly, divide the maize dough into slightly smaller balls.
- Roll out a wheat dough ball into a thin circle. Place a maize dough ball in the center. Gently bring the edges of the wheat dough over the maize dough and seal it completely, forming a ball.
- Lightly dust the combined dough ball with whole wheat flour and roll it out into a thick paratha, about 6-7 inches in diameter.
- Heat a flat griddle or tawa over medium heat. Cook the paratha for 2-3 minutes per side, or until golden brown spots appear and the paratha is cooked through. Use oil or ghee as needed to ensure even cooking and a crispy texture.
- Serve the hot Makki Ki Roti with fresh butter, yogurt, or your favorite Indian curry.
Recipe Notes
Good To Know
- For easier rolling and shaping, knead the dough with warm water and a touch of oil—this helps the maize flour bind better and prevents cracking while rolling.
- If the dough still feels crumbly, add a small amount of grated boiled potato while kneading; this acts as a natural binder and improves texture without altering the flavor.
- Serve the parathas hot with a dollop of white butter (makhan) and jaggery for an authentic Punjabi experience, or pair them with spiced yogurt and pickle for added zing.
Expert Tips
- Use a lightly floured surface when rolling out the parathas to prevent sticking.
- Cook the parathas over medium heat to ensure they are cooked through without burning.
- For extra flavor, add a sprinkle of carom seeds (ajwain) to the dough.
Storage Instructions
- Leftover parathas can be cooled completely, stacked with parchment paper in between, and frozen in an airtight container.
- Reheat on a skillet or griddle to restore crispness when needed.
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Recipe Nutrition
Calories: 440kcalCarbohydrates: 31gProtein: 4gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 17.4gSodium: 570mgFiber: 1g
Subhashni Venkatesh
Articles: 165
4 Comments
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This looks so inviting! Thank you.
This is so tempting! Thank you.
This is a fantastic recipe! Thanks for sharing.
What a delicious idea! Thanks for sharing.