Simple Jowaar Aloo Parantha

I have already posted recipe for Spicy Jowaar Aloo Parantha. After such a long time, today I made Jowaar Aloo Parantha but with very simple recipe. We don't need so much spices for this recipe. Still, my son liked it.

Ingredients:

1 large grated Boiled Potato

1/4 cup Sorghum Flour (Jowaar Ka Atta)

1/4 tsp Ajwain (Carom Seeds)

1/4 tsp Parsley Flakes

1/2 tsp Olive Oil

Salt according to taste

Method:

1. Mix all the ingredients in the mixing bowl. If dough is dry, add some sore olive oil. Don't add water.
2. Take a straight plastic and put some GF flour on it. Make one small ball from dough and roll it on the plastic. Roll it like chapati.
3. Heat the non-stick pan and put it on the pan.
4. After 1 min. turn it and put some oil on both sides. Cook it until both sides are light brown.
5. Serve hot with chutney, dip, curry, curd, pickle or you can eat it without anything.

Tanishk likes to eat it also with butter. He is real Maakhan Chor.

jowaar Aloo Parantha

Spicy Jowaar Aloo Parantha

Ingredients:

1.5 cup Sorghum flour
2 medium size Boiled Potatoes, grated
1 small of piece Ginger grated
1 clove Garlic grated
few chopped Coriander Leaves
1 tsp Olive Oil
1 tbsp Coriander Powder
1 tsp Dry Mango Powder
1 tsp Chili Powder
1 tsp Parsley Flakes
1 pinch Asafoetida Powder
Salt according to taste
Olive oil for cooking

Method:

1. Mix all the ingredients in the mixing bowl. If dough is dry, add some more olive oil. Don’t add water.
2. Cover the dough with damp towel for ½ an hour.
3. Take a straight plastic and put some oil on it. Make one small ball from dough and roll it on the plastic. Oil will prevent it to stick on the plastic. Roll it like chapatti.
4. Heat the non-stick pan and put it on the pan.
5. After 1 min. turn it and put some oil on both sides. Cook it until both sides are light brown.
6. Serve hot with chutney, dip, curry, curd, pickle or you can eat it without anything.