Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Jowar methi paratha is an Indian flatbread prepared with sorghum flour and fenugreek leaves. Sorghum flour is gluten free, and since we used coconut oil instead of desi ghee (clarified butter), this paratha is vegan, as well. (If you are not vegan, you can use desi ghee instead.)
This paratha is usually served for breakfast, but it can be eaten for lunch or dinner as well. Pair it with dahi (plain yoghurt) and pickle. Do try it and give your feedback.
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- 1/2 cup jowar atta (sorghum flour)
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp red chilli powder
- 1/4 tsp black pepper powder
- 1/4 tsp garam masala
- 1 tsp coconut cold-pressed oil or vegetable oil
- 1/2 cup chopped methi (fresh fenugreek leaves)
- 4 to 5 garlic cloves, finely chopped
- 1 green chilli, finely chopped
- Dry jowar flour, as needed, for dusting
- Cold-pressed coconut oil, as needed, for roasting the parathas
- Keep a pan on medium heat and add the water. Add the salt, turmeric powder, coriander powder, red chilli powder, black pepper powder and garam masala. Stir to mix and let the water come to a boil.
- Reduce the heat to low and add the oil and jowar atta. Stir the flour until it absorbs all the water and turns into a wet dough. Cover with a lid, remove from heat and let it rest for 5 minutes.
- Transfer the dough to a kneading dish. Add the chopped methi, garlic cloves and green chilli and knead the dough for 3 to 4 minutes. Wet hands with water as needed. After kneading, grease hands with oil, roll the dough into a ball and transfer to a plate.
- Keep a tawa to heat up on medium heat. Divide the dough in two equal -ized portions. Take one portion, roll it into a ball, flatten it a bit and dust with dry flour. With a rolling pin, roll out into a medium-thin roti.
- Place the roti on the hot tawa and let one side cook for about 30 seconds. Carefully flip it over and cook the other side for 30 seconds.
- Flip again and spread about 1 teaspoon of oil. Flip again and spread oil over this side, too.
- Cook the paratha by flipping repeatedly until it is crisp and golden. Prepare the other paratha in the same way.
- Serve the jowar methi paratha with plain dahi (yoghurt) and mango pickle.
Jowar Methi Paratha: Fenugreek Leaves Stuffed Sorghum Flatbread
© 2021 Rajan Singh Jolly