Jowar Methi Paranthas Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine jowar flour, chopped fenugreek leaves, chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Add water gradually and knead the mixture into a soft dough.
• STEP 3.Divide the dough into small portions and roll them into round paranthas.
• STEP 4.Heat a tawa or griddle and cook the paranthas on both sides until golden brown.
• STEP 5.Serve hot with yogurt, pickle, or any curry of your choice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can add other spices like cumin powder or garam masala for additional flavor.
• If the dough is too dry, add a little more water. If it is too sticky, add some more jowar flour.

Storage and Serving

• Jowar Methi Paranthas are best served hot and fresh.
• You can store the leftover paranthas in an airtight container in the refrigerator for up to 2 days.
• To reheat, heat a tawa or griddle and warm the paranthas on both sides until heated through.