Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mooli methi makai thepla. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

The Makai Mooli and Methi Paratha is a popular breakfast recipe in the Punjab region. It can be served simply with curds and pickles. Try other Punjabi Breakfast recipes like Aloo Kulcha or Gobi Paratha. Add your private note To begin making Methi, Mooli Makkai Paratha Recipe, we first prepare the ingredients one by one.

Mooli methi makai Thepla is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Mooli methi makai Thepla is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook mooli methi makai thepla using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mooli methi makai Thepla:

1. Prepare 1 cup maize flour (makai atta)
2. Prepare 1 cup chopped methi leaves
3. Make ready 1 grated radish (mooli)
4. Get to taste Salt
5. Prepare Red chilli powder and amchur powder
6. Take 1 / 4 cup makai atta for Dusting
7. Prepare Refined oil to make Parantha

Both radish and fenugreek leaves are ingredients with rare and unique flavours, including a bit of bitterness that is actually pleasing to taste. Makai Mooli and Methi Paratha, Punjabi Breakfast Quick parathas for breakfast A traditional flatbread recipe from the heart of Gujarat, Mooli Thepla is made from a delectable dough of whole wheat flour reinforced with grated radish along with its leaves too. Curds are added to enhance the texture and flavour of the theplas, while chilli powder provides an enjoyable spiciness. Notice that no water is used to make the dough.

Instructions to make Mooli methi makai Thepla:

1. Mix all the ingredients except oil and knead dough with hot water
2. Make balls and dust the rolling board with Dry atta
3. Make thepla with hand
4. Put on hot griddle and cook one side
5. Apply oil and cook both the sides till brownish
6. Serve with green chilli pickle

Curds are added to enhance the texture and flavour of the theplas, while chilli powder provides an enjoyable spiciness. Notice that no water is used to make the dough. Mooli Thepla is a Gujarati word for parathas,which are usually made with some grated vegetable or fresh greens. In Northern India we use the term Parathas for plain and stuffed both type of parathas. During winter stuffed parathas are made regularly at every North Indian Kitchen.

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