After a weekend of rich festival food, I am going to start of this week with a healthy paratha, Jowar Aloo Paratha. There's already an Aloo Paratha using wheat flour on the blog, but today's paratha is gluten free since we are using jowar/sorghum flavor for making them. Jowar flour dough is difficult to roll out, so stuffing them with the potato mixture and rolling out would become messy, so I have mixed in the potatoes with the dough and then made the parathas. The parathas turned out soft and delicious, serve them with some curd/raitha and pickle for a filling and healthy meal..
Need To Have
- Jowar Flour - 2 cups
- Mashed Potatoes - 2 cups
- Onion - 1 medium, chopped
- Green Chillies - 2, chopped finely
- Coriander Leaves - 1/4 cup, chopped finely
- Turmeric Powder - 1/4 teaspoon
- Fennel Seed Powder - 1/2 teaspoon
- Cumin Powder - 1/2 teaspoon
- Salt to taste
Boil some water, take the flour, add some salt, adding the water little by little, mix the dough with a spoon, used about 11/2 to 13/4 cups, cover and leave till it becomes cold enough to mix with hand.
Bring together the dough to make a dough, chop the onion, chillies and coriander very finely.
Add the chopped veggies and the potato to the dough along with the cumin, fennel and turmeric powders and mix everything together, the dough will become slightly sticky. Wetting your hands with water, divide the dough and keep.
Take a ball of dough, pat it on a greased plastic sheet ( about 1/4" thick ). Heat a pan, remove the patted dough and put it on the pan, let it cook for a few seconds, flip, apply some oil, flip and cook till golden brown spots appear, apply oil on the other side, flip and cook the other side too. Remove and serve it warm with some pickle or chutney.
If the dough is slightly sticky, then the paratha comes out softer. It's okay if the first dough with the flour is dry, once you add the potato and onions, the dough will become sticky.