Makki ki Roti Paratha

Nutrition values are AI-estimated based on ingredients.

• 2 cups makki ka atta, corn flour
• 1 cup potato, boiled peeled and grated
• 1 teaspoon salt
• 1 teaspoon chili flakes
• 2 tablespoons dry fenugreek leaves, kasuri mathi
• 1/8 teaspoon asafetida, hing
• ¾ cup warm water
• 3 tablespoons ghee or clarified butter

1. 1Add salt, asafetida, chili flakes, and dry fenugreek leaves to corn flour and mix thoroughly by hand.
2. 2Incorporate grated boiled potatoes into the mixture and mix well.
3. 3Gradually add warm water and knead the mixture to form a soft dough.
4. 4Divide the dough into six equal portions and shape each into a smooth ball.
5. 5Place a dough ball inside a plastic zip-lock bag, flatten gently, and clean the edges to make it round.
6. 6Using a rolling pin, roll the dough inside the plastic bag to an approximate diameter of 6 inches.
7. 7Carefully peel the rolled roti from the plastic bag and place onto a preheated griddle.
8. 8Cook on one side until light brown spots appear, then flip over with a spatula to cook the other side.
9. 9Spread approximately one teaspoon of clarified butter (ghee) over the surface of the half-cooked roti.
10. 10Flip the roti again and cook, pressing gently, until golden brown spots appear on both sides and it is fully cooked.

These instructions are our analysis of the original video. Watch on YouTube →