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Jowar Mooli (Sorghum Flour & Radish) Parantha

Servings: 6 paranthas
Cuisine: Indian
Course: Main Course
Time: 20 minutes
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Start the winter season on a healthy note with Jowar Mooli Paranthas. Packed with nutrients, these gluten-free paranthas work perfectly for breakfast or lunch.

Ingredients

  • 1 1/2 cups jowar (sorghum) flour
  • 1 cup grated radish
  • 1/2 cup chopped radish leaves
  • 1-2 chopped green chillies
  • 1 tsp ginger garlic paste
  • 1/2 tsp salt or to taste
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp crushed coriander seeds (dhania)
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp garam masala powder
  • 1 tsp kasoori methi (dry fenugreek leaves)
  • 2-3 tbsp oil

Instructions

  • Peel and grate the radish. Keep aside. Do not remove the water.
  • 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.
  • Next, add in the dry masalas – salt, Kashmiri red chilli powder, coarsely crushed coriander seeds, carom seeds, garam masala powder, crushed kasoori methi, and 1 tsp oil. Knead it into a soft dough using hot water.
  • 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.
  • 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 parantha on both sides until done.
  • The Jowar Mooli Parantha is ready to serve. Serve hot with raita and pickle.

Notes

  • Make sure to use hot water to knead the dough for soft paranthas.
  • Smaller-sized paranthas are easier to handle since larger-sized ones disintegrate when rolling out.


Video


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.

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Jowar Mooli Parantha (Sorghum Flour & Radish Paratha)