Methi Makai & Bajra Mooli Parathas
60 Mins
4-5 People
10 Mins
Introduction to Methi Makai & Bajra Mooli Parathas
I clearly remember a winter morning when I was thinking about what truly feels good to eat in cold weather. Winters were setting in properly, and like always, my mind went straight to parathas and hot chai. That is when I decided to create something special for this season, not the usual makki roti or plain mooli paratha, but something more flavourful and comforting. That is how Methi Makai & Bajra Mooli Parathas came together in my kitchen.
When I worked on Methi Makai & Bajra Mooli Parathas, I realised this recipe is not about fancy techniques at all. It is about winter comfort, local grains, and simple ingredients that we already love. Methi mixed with garlic removes all bitterness, makai gives warmth, and bajra with mooli and green garlic makes the paratha rustic and satisfying. I wanted these parathas to be crispy from outside, soft inside, and full of winter flavours, exactly the kind of food I enjoy making and eating in this season.
Ingredients of Methi Makai & Bajra Mooli Parathas
Portion / Servings: 4–5 pax
Preparation Time: 10 mins
Cooking Time: 60 mins
For Methi Makai Paratha
- Maize / Makai flour – 1½ cup
- Wheat flour – ½ cup
- Methi (chopped) – 1 cup
- Green chilli (chopped) – 1 tsp
- Garlic (chopped) – 1 tbsp
- Ginger (chopped) – 1 tsp
- Ajwain – 1 tsp
- Salt – 1 tsp
- Red chilli powder – ½ tsp
- Water – as required
For Bajra Mooli Paratha
- Radish / Mooli – 2 pcs
- Salt – ½ tsp
- Red chilli powder – ½ tsp
- Bajra flour – 1½ cup
- Wheat flour – ½ cup
- Green garlic (chopped) – ¼ cup
- Garlic (chopped) – 1 tbsp
- Salt – 1 tsp
- Ajwain – 1 tsp
- Ghee – 1 tsp
- Grated radish – as prepared
- Water – as required
For Roasting:
Ghee – as required
Instructions of Methi Makai & Bajra Mooli Parathas
Step 1: Prepare Methi Makai Dough
Start by adding maize flour to a mixing bowl, along with a little wheat flour to help with binding. Add freshly washed and squeezed methi leaves so they don’t add excess moisture. Mix in chopped green chilli, chopped ginger and garlic. Add ajwain for aroma, salt for seasoning, and a little red chilli powder for mild heat. Unlike regular wheat dough, maize flour doesn’t bind when kneaded hard. Add warm water gradually and press the mixture gently using your fingertips. Keep pressing until the dough just comes together into a smooth, soft mass. Make sure not to over-work it. Once the dough is ready, set it aside for a few minutes.
Step 2: Roll Makai Parathas
After the rested dough is ready, take small portions and roll them into balls. Dust a little wheat flour on the surface and roll into a thick, flat circle. While rolling, use light pressure because maize dough can crack if forced. If needed, roll on a greased plastic sheet for support. Keep the thickness slightly heavy so the paratha doesn’t break while lifting or cooking.
Step 3: Roast Makai Parathas
Heat a tawa and gently place the rolled paratha on it. Allow one side to cook slightly before flipping. Apply ghee on both sides and continue roasting on a medium flame. Press lightly with a spatula for even cooking. Roast until both sides turn golden and crisp.
Step 4: Prepare Radish for Bajra Dough
Grate fresh radish and sprinkle a pinch of salt and red chilli powder. Mix and leave it aside for a few minutes so it releases water. Squeeze lightly to remove extra moisture. This prevents the bajra dough from becoming sticky later.
Step 5: Make Bajra Mooli Dough
Add bajra flour into a bowl along with a little wheat flour for binding. Mix in chopped green garlic and chopped regular garlic. Add ajwain and salt, followed by the squeezed radish. Add a little ghee and start pressing the dough together. The moisture from radish helps bind the flour, so add water only if required. Mix gently and avoid kneading harshly. Once the dough forms, let it rest briefly.
Step 6: Roll Bajra Parathas
Divide dough into portions and dust with wheat flour. Roll into a thick circle, just like the makai paratha. Use soft hand motions, keeping the dough from cracking.
Step 7: Roast Bajra Parathas
Place on a hot tawa and roast on both sides with ghee until crisp and cooked through.
Step 8: Serve Hot
Serve both parathas with makkhan, curd, lehsuni chutney, jaggery or pickle for a wholesome winter meal.
About Methi Makai & Bajra Mooli Parathas
Methi Makai & Bajra Mooli Parathas are perfect winter parathas made with seasonal ingredients. I like how this recipe uses makai flour mixed with a little normal flour so the dough stays manageable. Makai flour can be sticky, and this small trick makes a big difference while cooking Methi Makai & Bajra Mooli Parathas.
In the makai paratha, methi is cleaned properly, leaves are chopped, and mixed with garlic, green chilli, ajwain, and mild spices. I learned from the transcript that methi does not taste bitter at all when it mixes with garlic and cooks inside makai dough. This is what makes Methi Makai & Bajra Mooli Parathas special and balanced in taste.
The bajra version is equally comforting. Grated mooli is first seasoned and squeezed to remove excess water. This step is very important for Bajra Mooli Parathas, otherwise the dough becomes loose. Bajra flour is mixed with green garlic, green chilli, ajwain, ghee, and then the squeezed mooli is added to bring everything together.
For me, Methi Makai & Bajra Mooli Parathas represent winter cooking done right. They are rustic, filling, and made with care. These parathas are not rolled thin or rushed. They are pressed gently, cooked slowly, and enjoyed hot with simple sides.
Cooking Tips for Methi Makai & Bajra Mooli Parathas
- Always mix makai flour with some normal flour while making Methi Makai & Bajra Mooli Parathas to avoid stickiness.
- Add water slowly and make a medium soft dough, not too tight and not too loose.
- Do not worry about methi bitterness; garlic removes it completely during cooking.
- For Bajra Mooli Parathas, always squeeze the water out of grated mooli before adding it to the dough.
- Add a little ghee to bajra dough to improve softness and flavor.
- Press the dough gently with hands first to remove cracks before rolling.
- Use the rolling pin very lightly, as these parathas can break easily.
- Do not make the parathas too thin or too thick for best results.
- Cook slowly so Methi Makai & Bajra Mooli Parathas turn crispy outside and soft inside.
Pairing Guide for Methi Makai & Bajra Mooli Parathas
- Hot masala chai pairs beautifully with Methi Makai & Bajra Mooli Parathas.
- Simple Indian pickle adds a sharp contrast to the earthy flavors.
- White butter or homemade makkhan works well with both parathas.
- Plain curd can balance the warmth of spices in Methi Makai & Bajra Mooli Parathas.
- These parathas are best enjoyed fresh and hot during winter mornings or evenings.
Frequently Asked Questions about Methi Makai & Bajra Mooli Parathas
1. What are Methi Makai & Bajra Mooli Parathas?
Methi Makai & Bajra Mooli Parathas are winter-style parathas made using makai flour with methi and bajra flour with mooli.
2. Are Methi Makai & Bajra Mooli Parathas good for winters?
Yes, Methi Makai & Bajra Mooli Parathas are perfect for winters because they use seasonal ingredients like methi, bajra, makai, and mooli.
3. Does methi taste bitter in Methi Makai & Bajra Mooli Parathas?
No, methi does not taste bitter in Methi Makai & Bajra Mooli Parathas because it is mixed with garlic and cooked properly.
4. Why is normal flour mixed with makai flour?
Normal flour is mixed to control stickiness and make Methi Makai & Bajra Mooli Parathas easier to handle.
5. Why should mooli water be removed before making Bajra Mooli Parathas?
Mooli contains a lot of water, and removing it helps maintain the right dough consistency for Bajra Mooli Parathas.
6. Can these parathas break while rolling?
Yes, Methi Makai & Bajra Mooli Parathas can break easily, so gentle pressing and light rolling are very important.
7. Should these parathas be rolled thin?
No, Methi Makai & Bajra Mooli Parathas should be medium thick so they cook evenly and stay soft inside.
8. What makes these parathas crispy?
Slow cooking and proper dough handling make Methi Makai & Bajra Mooli Parathas crispy on the outside.
9. What is the best way to eat Methi Makai & Bajra Mooli Parathas?
They taste best hot, with chai and a little pickle, as suggested in the transcript.
10. Can Methi Makai & Bajra Mooli Parathas be made for everyday meals?
Yes, Methi Makai & Bajra Mooli Parathas are simple, filling, and ideal for regular winter meals.