, , , , , , 30

Jowar Mooli (Sorghum Flour & Radish) Parantha

Servings: 6 paranthas
Cuisine: Indian
Course: Main Course
Time: 20 minutes
Print Recipe
Rate the Recipe:
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


If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every week.

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.

Top post on Blogchatter


Pin it for later


Jowar Mooli Parantha (Sorghum Flour & Radish Paratha)