Makke ke Aate ka Paratha

Makke ke Aate ka Paratha

As Arya Chanakya had rightly said that you need a herd of elephants to catch a wild elephant,you need many other things to finish off some remaining stuff in the kitchen.The trick lies in its marketing!

Add some wheat flour to the makke ka aata,grated radish,finely chopped coriander leaves,red chilli(of course one can add fenugreek,spinach leaves as well),kneed the dough with very little hot water(corn flour does not bind well without hot water if the flour is old or otherwise also),roll out khasta/khuskhushit parathas ,roast them using home-made white butter and savour!

Moong Daal+ Makke Ke Aate Ka chilla:

Moong Daal+ Makke Ke Aate Ka chilla:

I soaked 1 katori green split gram-Moong Daal for 4 hrs,drained the water,ground it along with little ginger and jeera powder-cummin seed powder and green leaves of coriander,along with salt.I reserved half the moong daal paste for preparing pakodas later,added two heaped spoonfuls of makke ka Aata,2 spoonful of curd,3 spoonful of water,to make the thick batter-it is slightly thicker than Dosa batter,but little more water will do.

I spread the batter on the tawa,just like chilla,when done it looked like a pancake,but tasted very nice,khasta/khuskhushit!