Makka Poori
Paratha Winter Treat Cornmeal FlourMakka Poori is a delicious breakfast for weekend or festive season during the winter time. These pooris are little thick than regular pooris & takes little more time to cook. Mixing wheat flour to the makka flour makes it easier to roll out the pooris.
Recipe Category:
Paratha
Recipe Cuisine:
Indian
Total Time (Minutes):
25
Servings:
4
Ingredients:
- Makka Flour - 1 Cup
- Wheat Flour - 1 Cup
- Carom Seeds/Ajwain - Half Spoon
- Oil - 2 to 3 Spoon
- Salt - Around Half Spoon
- Oil to Fry
Instructions:
- Mix (Makka Flour, Wheat Flour, Carom Seeds, Oil, Salt) in a bowl. Crumble the mixture by hands,
- Now adding water (little at a time), knead a smooth but little stiff dough.
- Cover it with plate & let it rest for 5 to 8 minutes.
- Now heat oil in a kdhai/pan to fry poori.
- Grease the chakla with oil & roll out a poori like you make with a normal aata poori. Only difference is that you have to keep it little thick than aata poori.
- Now fry this poori in the oil. Don't touch the spatula when its raw, first let it settle & cook little. It can break into pieces. Fry it gently.
- Serve it with any of yours favorite curries. It tastes best with aloo tmaatr sbzi.
- NOTE: you can add kasturi methi too in the dough.