Jowar Mooli Parantha
Jowar Mooli Parantha
Cooking Instructions
- 1
Peel and grate the radish. Keep aside. Do not remove the water.
- 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
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
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
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
The Jowar Mooli Parantha is ready to serve. Serve hot with raita and pickle.
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