How to Make Jowar Parathas

Jowar Paratha For Weight Loss

Let me show you how to make jowar parathas my way, jowar parathas for weight loss. You could also call these jowar masala rotis. But no matter what you call them, these delicious jowar parathas would be a great option for breakfast, lunch or dinner. Especially if you’re on a gluten-free diet.

Now jowar or sorghum as it is called in English, could well be considered a super-nutritious cereal. It’s high in protein, is a good source of magnesium, iron, calcium, phosphorus, and Vitamin B1. And besides, it is gluten-free and is a rich source of fibre because of which it makes you feel full for long and is therefore excellent for weight loss. Moreover, jowar is also good for your heart health and for controlling sugar levels.

So, lots of good reasons for trying out this tasty jowar paratha recipe. Another great gluten-free recipe is my own one for making soft, and tasty instant oat uttapams and oat dosas.

Ingredients

1 cup jowar (sorghum) flour

¼ cup chopped onion

¼ cup deseeded, chopped tomato

¼ cup carrot, grated

¼ cup chopped methi (fenugreek) leaves

¼ cup chopped coriander leaves

1 tsp cumin seeds

½ tsp ajwain (carom) seeds

½ tsp turmeric powder

½ tsp chilli powder

½ tsp chaat masala

1 tsp dhania-jeera (coriander-cumin) powder

¼ tsp hing (asafoetida)

2 garlic cloves, crushed

1 ½ tbsp yogurt

2 tsp oil

¼ tsp salt

1 tsp sugar (optional)

Approx. ¼ cup hot water

A little oil (for greasing the pan)

1 – 2 tsp pure ghee

(Makes 3 – 4 jowar parathas)

Procedure

1. To a bowl, transfer the jowar flour and all the ingredients except the last three ones, one by one.
2. Mix everything by hand.
3. Next, add the water a little by little till you get a soft, slightly sticky dough.
4. Divide the dough into 3 or 4 parts, depending on the size of paratha you prefer.
5. Lightly grease a piece of plastic or parchment paper.
6. Then wet your hands and pat one part of the dough on it, spreading it into a disc around ½” or a little less in thickness.
7. Invert the parchment paper with the paratha on a lightly greased pan and peel off the parchment paper. Or transfer the paratha from the parchment paper to your wet palm first and then upturn it on the pan. (If it’s a non-stick pan, you’ll need just a few drops of oil to grease it.)
8. Then cover and cook the paratha on a medium-low flame for 2-3 minutes or till the under surface develops a few brown spots.
9. Remove the lid. Drizzle a few drops of pure ghee (or oil) on the top of the paratha and flip it.
10. Cook it on a medium-low flame on this other side as well for a couple of minutes or till this side too develops a few brown spots. Remove to a plate.
11. While the first paratha is cooking, you could pat the next paratha out on the plastic / parchment paper sheet.
12. Fry all the parathas in the same way as the first one.
13. The parathas can be eaten with chutney, yogurt, raita, or just tomato sauce.

Enjoy!