Jowar Mooli (Sorghum Flour & Radish) Parantha
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.
Servings: 6 paranthas
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.