- 2 cups Makai(corn) flour
- 1/4cup of Atta(wheat flour)
- salt to taste
- 1/4 cup methi leaves/kasturi methi(optional)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp jeera(cumin seeds)/seasme seeds/ajwain(omum seeds)
- 1 tbsp oil for kneading
- oil to spread on parathas
- lukewarm water to knead
The dough should not be very hard and it should not be very watery/sticky.
finally add 1 tsp of oil and knead properly for atleast 3-4 minutes to make a smooth dough. keep aside for 5 minutes.
you can roll and keep 3-4 rotti's and meanwhile heat the griddle.