Makki di Mooli Wali Roti/ Paratha is a popular Indian bread made in Punjab and Northern parts of India during winter months because Radish (Daikon or other kinds) are easily available and also Makki (Corn) is in abundance so no problem getting Corn Flour. It can be enjoyed with Yogurt, Pickles, Butter, by itself or Raita. Its eggless, unleavened, gluten free, healthy and easy to make.Parathas at home: https://www.youtube.com/watch?v=3c5NFhwUU2cPaneer Parantha: https://www.youtube.com/watch?v=5VIEJkaXUfoFor more tasty recipes, tips and product reviews pleaseSubscribe: https://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Instagram: http://instagram.com/eateastindianMusic by: Tophr Mohr and Alex Elena (Golden Days)Ingredients/ Method1 Large grated Radish (Mooli)2 cups Corn Flour (might need to be adjusted depending on water content of Radish)Salt per tasteRed Chili Powder1/2 tsp garam masala1 tsp ajwain ( carom seeds)Optional- Grated Carrots/Green chillies/ boiled Green peas etcOil/Ghee/Butter to cook the rotiMethod: Combine all the ingredients except ghee/oil to form a smooth dough. Take small portions and cook on the skillet until both sides are brown. Spread ghee on top and serve hot.
