Bajra Mooli Paratha: Pearl Millet and Radish Indian Flatbread
Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Bajra mooli paratha or roti
Rajan Singh Jolly
Bajra mooli paratha, or bajra mooli roti as it is also called, is an Indian flatbread prepared with pearl millet flour, radish, radish greens and spices. It is a complete dish in itself when paired with any pickle and/or plain dahi (yoghurt).
Naturally gluten free and vegan, this paratha can be enjoyed for breakfast, lunch or dinner. Do try it and give your feedback.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 45 min | 1 hour | 2 parathas |
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Ingredients
For the dough:
- 3/4 cup bajra (pearl millet flour)
- 1/2 cup grated mooli (radish)
- 1/2 cup chopped mooli ke patte (radish leaves)
- 1 chopped green chilli
- 1 teaspoon grated ginger (about 1 inch fresh ginger, grated)
- 1/2 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 teaspoon ajwain (carom seeds)
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1 teaspoon cold-pressed coconut oil or any vegetable oil
- 1/4 cup/as needed hot water, to prepare the dough
For cooking:
- dry bajra flour, as needed
- cold-pressed coconut oil or any vegetable oil, as needed
Instructions
- In a large kneading dish, add the bajra flour, grated mooli, mooli leaves, chopped green chilli, grated ginger, salt, red chilli powder, garam masala, coriander powder, ajwain, kasuri methi and cold-pressed oil. Mix well. Add in hot water little by little and mix in the flour until a dough is formed. Knead the dough for 4-5 minutes until it becomes soft and smooth.
- Keep a tawa (griddle) to heat up on low heat.
- Divide the dough into two equal portions. Take one portion, roll into a ball, flatten it a bit and dust well with dry bajra flour. Dust the rolling surface with some dry flour and roll out the dough into a medium-thick roti.
- Spread about 1 teaspoon of oil on the hot tawa and place the roti on it. Raise the heat to medium. Let it cook it for 15-20 seconds then carefully flip it over. Let the other side cook for 15-20 seconds as well. Spread oil on the roti and flip it over.
- Keep flipping the roti repeatedly until both sides are crisp and golden. Transfer to a plate and prepare the other roti similarly.
- Serve the bajra roti with sweet lemon pickle (or any pickle of choice) and dahi.
Bajra Mooli Paratha: Pearl Millet and Radish Indian Flatbread
© 2021 Rajan Singh Jolly
