Jowar Mooli Parantha

Madhu Bindra
Madhu Bindra @madhubindra

Start the year on a healthy note with Jowar Mooli Paranthas. Packed with nutrients, these gluten-free paranthas work perfectly for breakfast or lunch. #Win #Week6 #Jan #W1

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Ingredients

20 minutes
6 parathas
  1. 1 1/2 cupjowar flour
  2. 1 cupgrated radish
  3. 1/2 cupchopped radish leaves
  4. 1-2chopped green chillies
  5. 1 tspginger garlic paste
  6. 1/2 tspsalt
  7. 1/2 tspKashmiri red chilli powder
  8. 1 tspcoriander seeds (dhania)
  9. 1/2 tspcarom seeds (ajwain)
  10. 1/2 tspgaram masala powder
  11. 1 tspkasoori methi
  12. 1 tspoil

Cooking Instructions

20 minutes
  1. 1

    Peel and grate the radish. Keep aside. Do not remove the water.

  2. 2

    To prepare the dough, take the jowar flour in a large bowl. Add in the grated radish, chopped radish leaves, green chillies, and ginger garlic paste.

  3. 3

    Next, add in the dry masalas - salt, Kashmiri red chilli powder, coarsely crushed coriander seeds, carom seeds, garam masala powder, crushed kasoori methi, and oil. Knead it into a soft dough using hot water.

  4. 4

    Divide it into equal portions. Place a portion on butter paper or a plastic sheet and press down with fingertips until evenly spread. To make it smoother, you can also use a rolling pin. Roll it out no more than 4” in diameter making sure it is not too thin.

  5. 5

    Heat a tawa or a griddle. Place the parantha and cook on medium heat on both sides till it starts to colorize. Brush with oil and turn it over. Press it down a bit. Cook the paratha on both sides until done.

  6. 6

    The Jowar Mooli Parantha is ready to serve. Serve hot with raita and pickle.

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Comments (29)

Anjali
Anjali @cook_111537551
Made this today, exactly as directed, except that I used only grated ginger (no garlic) and made it with bajra flour, not jowar. Amazingly tasty. Thank you!

Written by

Madhu Bindra
Madhu Bindra @madhubindra
on
A young woman of seventy-plus who loves to cook, feed, and eat. Food enthusiast, award-winning blogger, and author.
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