Griddle-fried whole wheat and corn bread (Makkai paratha) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 131) by Yamuna Devi

  • corn flour
  • jalapeño chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute cornmeal for corn flour, chapati flour for whole wheat flour, brown sugar for jaggery, and vegetable oil for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mung beans with panir cheese (Panir sabat moong); Sautéed cauliflower and green peas (Gobhi hari matar sabji); Bitter melon vegetable stew in poppy seed gravy (Khas khas shukta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornmeal for corn flour, chapati flour for whole wheat flour, brown sugar for jaggery, and vegetable oil for ghee.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.