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26 May 2015

Jowar/ Sorghum-Radish Paratha | Gluten Free Mooli Paratha

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Jowar-Radish Paratha





Radish masala stuffed Gluten free ,Jowar ( Sorghum)Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4  parathas
Ingredients:
  1. Jowar /Sorghum flour- 3/4 Cup(+ extra for dusting)
  2. Water - 1 Cup
  3. Salt - to taste
  4. Oil / Ghee - as required
For Radish stuffing:
  1. Radish,grated- 1  cup,packed( 2 medium)
  2. Cumin seeds - 1/4 tsp
  3. Onion,finely chopped - 1/8 cup
  4. Green chilies,finely chopped - 1 ( or according to taste)
  5. Ginger and Garlic paste - 1/2 tsp
  6. Kashmiri chili powder- 1/4 tsp( or to taste)
  7. Turmeric powder - 1/8 tsp
  8. Coriander powder - 1/2 tsp
  9. Cumin powder - 1/8 tsp
  10. Garam masala powder- 1/4 tsp
  11. Coriander leaves,chopped - 1 tbsp( optional)
  12. Salt- to taste
  13. Oil- as required
Instructions:
  • Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.
  • Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.
  • Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.
  • Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 
  • To prepare the dough,bring 1 cup water to a boil along with 1/2 tsp oil and salt to taste.Reduce flame to low and add the jowar flour to the boiling water.Mix well for about a minute or until it turns really thick.
  • Switch off the stove,cover and keep aside for about 2 minutes.Transfer the dough to another bowl and leave for 5 to 7 minutes or until cool enough to handle.Knead well to form a soft dough.
  • Divide the dough into 8 equal parts.Roll a portion of the dough into a circle  on a floured surface,keep aside.(Dust the working surface and rolling pin with jowar flour to avoid sticking)
  • Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4" space around the edges.).
  • Gently place the other paratha on top.Press the edges using your finger tips.
  • Roll paratha gently to seal completely.Heat a nonstick /iron tawa ,place the paratha and let it cook for few seconds.
  • Coat the paratha with a thin layer of water.Wait until the water evaporates and flip the paratha and let it cook.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.
  • NOTES
    • Make sure you knead the dough while it is still hot. 

    2 comments:

    1. Hi !
      Is it possible to use another flour? I can't find Jowar flour.
      Thanks!

      ReplyDelete
      Replies
      1. im not sure about that ,you may try using Ragi or bajra flour ..i have not yet tried it though..do let me know okie..

        Delete

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