Bread/IndianBread/ Breakfast/ Kids Special

Jowar/ Sorghum-Radish Paratha | Gluten Free Mooli Paratha

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. 

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    2 Comments

  • Reply
    Unknown
    October 7, 2015 at 1:03 pm

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

    • Reply
      Kurryleaves
      October 20, 2015 at 4:09 pm

      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..

    Leave a Reply to Unknown Cancel Reply