Jowar Onion Paratha is a simple and easy gluten free flatbread with sorghum flour (a type of millet) as main ingredient. If you are looking for a wholesome, rustic flatbreads, these are soft, flavourful and satisfying.
They make a nutritious breakfast, lunch or dinner. Goes well with just a simple raita or plain dahi and pickle.
Check out my Rajgira paratha and Instant thalipeeth recipe in this website.
Jump to:
Jowar, also known as sorghum, in one of the oldest cultivated millets. It has a mild, earthy flavour and is commonly used across India to make bhakri, rotis, dosas and porridges. Since it contains no gluten, the dough is more delicate than wheat dough, but with hot water and gentle handling, it can be made paratha.
I got a pack of jowar atta during my last grocery shopping. I made instant dosa once and thought of trying something else that is easy and serves the purpose of a meal too. Otherwise gave a thought for making gud papdi. But after all those Diwali sweets, did not feel like making sweet again. So made this for breakfast and enjoyed.
This is quite filling, so this recipe makes 4, comfortable serves 2. Just serve it with pickle and curd or a simple boondi raita. This is naturally gluten free as well, so additional points for that.
Why you'll love this recipe
- Naturally gluten free
- Made with wholesome jowar (sorghum) flour
- Soft inside with lightly crisp edges
- Simple ingredients
- Filling enough for breakfast, lunch or dinner
Ingredients
- Jowar flour - Sorghum flour - Nutritious gluten-free sorghum flour
- Onion - Adds sweetness and texture
- Green chilli - Provides fresh spicy heat
- Cumin seeds - For warm flavour, aids digestion
- Turmeric powder - For colour as well as for it's goodness
- Red chilli powder - Adds spice
- Coriander powder - For flavor
- Salt, Oil
Please check the Recipe card below.
Step by step Images
- Firstly gather the ingredients needed. Take jowar atta, finely chopped onion and chilli, turmeric, red chilli and coriander powders, oil, salt, cumin seeds in a mixing bowl.
2. Mix well. Boil water briskly. Add little by little to the flour and mix with spatula.
3. Once warm, make a crack free dough. Divide into 4 equal sized balls.
4. Line the rolling surface with butter paper. Sprinkle dusting flour. Place a ball of dough and flatten the dough to hand size paratha.
5. Sprinkle more flour over top and use rolling pin to spread to paratha. Be very gentle and slow or it will stick.
6. Heat a tawa and drizzle with oil. Invert the butter paper and peel the paper to place the paratha in tawa. Cook for couple of minutes in medium flame. Drizzle over some oil. Flip and cook until golden spots appear all over.
Serve Jowar paratha with your favorite side dish.
Top tips
- Use hot water for softest dough. For gluten free flours, using hot water is the key to get soft results.
- Knead when the dough is still warm.
- If your dough cracks when you try to shape, add more hot water and knead.
- While rolling, do it gently, do not apply heavy pressure.
- Cook in medium heat is must, this ensures well cooked paratha.
Variations
Add finely chopped coriander leaves for a fresh flavor.
Mix in grated vegetables like zucchini or carrot for extra nutrition, fibre.
Add crushed ginger, garlic, green chilli paste for more flavour.
Include Ajwain for more digestive property.
Add roasted sesame seeds for a nutty flavor.
Replace onion with spring onion for a twist.
Storage
Parathas tastes best when hot, but you can refrigerate leftovers in airtight container and steam it gently to reheat. Or reheat over tawa in low heat.
Dough is best prepared fresh as jowar tends to dry out over time.
Troubleshooting
Paratha cracks while rolling - The dough is too dry, add little hot water and knead again to try.
Dough sticks to the paper - Dust slightly with jowar flour or rice flour before rolling.
Paratha is too dense - Add more water, add something for texture, like more onion, grated vegetables.
Serving Suggestions
I like to have it with simply a bowl of Dahi and pickle but you can have it with Boondi raita if you like it.
Recipe card
Jowar Onion Paratha | Sorghum flour Flatbread
Ingredients
- 1 cup Jowar atta Sorghum flour
- 1 onion
- 1 green chilli
- ½ teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- Salt
Instructions
- First gather the ingredients needed. Take jowar atta, finely chopped onion and chilli, turmeric, red chilli and coriander powders, oil, salt, cumin seeds in a mixing bowl.
- Mix well. Boil water briskly. Add little by little to the flour and mix with spatula.
- Once warm, make a crack free dough. Divide into 4 equal sized balls.
- Line the rolling surface with butter paper. Sprinkle dusting flour. Place a ball of dough and flatten the dough to hand size paratha.
- Sprinkle more flour over top and use rolling pin to spread to larger paratha.
- Be very gentle and slow or it will stick. Heat a tawa and drizzle with oil. Invert the butter paper and peel the paper to place the paratha over tawa.
- Cook for couple of minutes in medium flame. Drizzle over some oil.
- Flip and cook until golden spots appear all over.
Video
Notes
- Make sure to boil water briskly and use it to make dough. Otherwise it will break while rolling and flipping.
- Before flipping, let it cook, otherwise it will break as well.
- You can use wheat flour too if you don't mind gluten, to make handling easier.
Leave a Reply