Healthy Jowar Paneer Paratha| Millets Paneer Paratha| It’s Gluten Free!

Jowar paneer paratha… These are gluten free right? Yes, of course. Jowar or sorghum is high in fiber and protein. The parathas are healthy and delicious too. Want to make your meal special?
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JOWAR PANEER PARATHA Makes 8
Ingredients
Jowar/Sorghum flour – 1 ½ cups
Paneer/Cottage cheese – 200 to 250 g
Onion (thinly sliced) – 2 medium
Ginger & Chili paste – 1 tsp
Coriander greens (chopped) – ½ cup
Green Chili (chopped) – to taste
Vegetable Oil – 1 tsp
Ghee – as required
Salt + Black Salt – to taste

POWDERED SPICES
Coriander powder – 1 tsp
Chaat Masala powder – 1 tsp
Garam Masala powder – ¼ tsp
Kasuri Methi powder – ½ tsp

Method:
1. Heat a teaspoon of oil and fry the onions with a bit of salt, till they turn soft. Add ginger & chili paste and cook till the raw smell goes away. Turn off the heat and let it cool down completely.
2. Once cooled, add in the coriander and green chili. Crumble in the paneer/cottage cheese. Add the POWDERED SPICES, season with black salt and table salt. Mix well.
3. Shape into balls of equal sizes (about 8) and keep aside.
4. Boil 1 ½ cups of water in a pan. Season it with ¼ tsp of salt. Add in a teaspoon of ghee. Turn off the heat. Once the ghee melts, add in the jowar/sorghtm flour. Mix well. Cover and let it rest for 15 mins.
5. Take out the jowar flour onto your work surface and knead it to form a soft and smooth dough. Sprinkle a little water if it feels a bit dry.
6. Shape into balls that are roughly the same size as the paneer filling balls.
7. Place a silicon mat or plastic sheet onto your work surface. Take one dough ball. Cover the rest. Shape it into a bowl by hand. Place a paneer ball in it. Use your fingers to press and seal it completely inside the dough ball.
8. Now flatten it into a disk. Place it on the silicon mat, wet your fingers and press the outer edge to thin it. Go around the disk and flatten it out with a wet hand. Fix any large cracks by pinching.
9. Make a 5 inch round paratha. Carefully lift the mat and release the paratha on to your palm. Use a dusting of flour to help. Cook on a hot griddle flipping after a couple of minutes each side. Smear with ghee or oil and cook till light brown spots appear.
10. Serve hot with pickle and yogurt.

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Let me know how it turned out in your kitchen… I would love to hear from you.

Till the next post …STAY SAFE…

Rinki Mukerjee

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