Ingredients
For Makki prantha
3 Cups Makki Atta, maize flour
Salt to taste
1tsp azwain( carom seeds)
Hot Water as required
For the Stuffing
500 Gms Arbi( colacasia) boiled peeled and mashed.
A small bunch of fenugreek leaves chopped
1 onion finely chopped
¼ tsp heeng (asafeotida)
1tbsp ginger garlic crushed
1 tsp Amchur ( dry mango powder)
1 tsp roasted zeera powder
1 tsp Red Chilli Powder
Salt to taste
Ghee
Method
Mix in all the stuffing properly and keep aside.
Mix makki ka atta salt and azwain gradually add hot water and make a soft but firm dough
Heat a tava or a griddle. Grease it with ghee. Take triple lemon size portion of dough in your hand and start pressing with other hand once its arour 3’ in diameter take the stuffing arount 2lemon size keep in ther center and gently fold the edges apply little water on both the hands and make prantha aroun 5” in diameter and place on the Tava and cook till the side facing the tava starts to brown.
Using flat steel spatula gently lift the prantha and add little ghee to the tava and place the other side Repeat the same for other pranthas. Serve hot with chutney, curd or lassi( butter milk.
Note : If you are not habitual of handling the dough with hands then:-
Grease a plastic sheet with a few drops of ghee. Place one ball of the Makki dough on the sheet and use damp fingers to press the ball into a round shape about 5" in diameter. Make a second roti of same size .On one roti, place one portion of the filling spread it with fingers so it covers the entire roti, now place the second roti on top of the first and press and seal the edges and cook in same way as prescribed above.
