Methi Makki Paratha Fenugreek Corn Flatbread

Ingredients

• 1.5 cups maize flour (makki ka atta)
• 1/2 cup wheat flour (adding wheat flour makes shaping much easier than pure maize)
• 1 cup fresh fenugreek leaves (methi) — washed, only leaves used, finely chopped
• 2 green chilli — very finely chopped
• 1 tsp ginger paste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp sesame seeds
• salt to taste
• warm water — about 3/4 cup
• ghee for cooking

Method

1. Combine flours: In a wide bowl combine maize flour and wheat flour. Mix well. The wheat flour added to the maize flour makes the dough easier to handle — it adds some gluten which gives the dough more flexibility. Pure maize flour dough cracks easily; this mixed version is easier for beginners.
2. Add fenugreek and spices: Add the finely chopped fresh fenugreek leaves, chopped green chilli, ginger paste, red chilli powder, turmeric, sesame seeds and salt. Mix everything together with your hands so the fenugreek is evenly distributed through the flour.
3. Add water and knead: Add warm water gradually — about 3/4 cup — mixing and kneading. The fenugreek leaves release a small amount of moisture too. Knead for 3 to 4 minutes until the dough comes together. It will feel slightly grainy from the corn flour — this is normal. Divide into 6 portions. Work quickly — corn dough dries out.
4. Shape between plastic wrap: Place one dough portion between two pieces of plastic wrap. Using your palm, press outward from the centre in slow circular motions. Rotate the dough between presses. Shape into a round about 15 cm in diameter and 5 to 6 mm thick. The plastic wrap method is easiest for beginners learning to handle corn dough.
5. Peel off plastic carefully: Peel off the top sheet of plastic. Use the bottom sheet to help transfer the shaped paratha to the griddle by inverting it.
6. Cook on a hot griddle: Heat a flat iron griddle on medium-high heat. Place the paratha on it. Cook for 2 to 3 minutes on the first side.
7. Flick water on the surface: After 30 seconds of cooking, flick a few drops of water onto the top surface of the paratha. This helps the paratha cook through evenly.
8. Flip and apply ghee: Flip the paratha. Apply 1 tsp ghee on the cooked surface. Flip again. Apply 1 tsp ghee. Press gently with a spatula. Cook 2 minutes per side after adding ghee.
9. Finish on flame: Using tongs, hold the paratha briefly over a medium gas flame for 5 to 10 seconds on each side to get slight char marks.
10. Serve with yogurt: Serve immediately with cold yogurt and a piece of raw onion. The combination of corn, fenugreek and ghee makes this a complete winter morning meal.
11. Note: Methi Makki Paratha is a practical compromise for cooks who find pure makki roti difficult to shape — the added wheat flour makes it manageable while retaining most of the corn flavour. Fresh fenugreek leaves (available in winter) add nutrition and a mildly bitter, distinctive fragrance. Made across rural Punjab and Haryana in the winter months as a variation of plain makki roti.