Potato and Fenugreek Jowar Parathas (Aloo,Methi wale Jowar ke Parathe)

I was going through my food pictures on my laptop and realised I had made these Potato and Fenugreek Jowar Parathas months back however never got around to posting them. I remember it was a beautiful week-night and I got home from work, wanting to use up millet-flours in my pantry. I had some Jowar flour (sorghum) in my pantry and some fresh Fenugreek leaves in the fridge. Voila I just knew I would be kneading them into soft parathas. (Flat-breads)

Parathas are usually made with wheat flour or self raising flour. They could be stuffed or layered an generally cooked with ghee or oil. Jowar or Sorghum flour is naturally gluten-free and easier to digest and has a low Glycemic index. Low GI foods are broken down by the body and the energy released slowly hence you remain fuller for longer. This means you won’t be reaching out for that midnight snack.  

To yield softer parathas, I decided to knead them with boiled potatoes. I have added fresh fenugreek leaves, dry spice powders and onion while kneading the dough. Dried fenugreek leaves can be used as well.

So here is Mumbai 2 Melbourne’s recipe for Potato and Fenugreek Jowar Parathas or Aloo, Methi wale Jowar ke Parathe

This is a vegetarian, vegan, nut and gluten free recipe that can be enjoyed by kids and adults alike.

Ingredients needed are:

Jowar flour (Millet flour) – 250 gms (1 cup)

Rice flour – 100 gms

Fenugreek Leaves – 150gms finely chopped ( or 3 tablespoons of dried fenugreek/ kasoori methi)

Green chilli- 2 finely chopped

Turmeric powder – 1/2 teaspoon

Red chilli powder- 1/2 teaspoon

Onion- 1/2 finely chopped

Oil- 1 tablespoon to knead and 2 tablespoon to pan fry parathas

Potatoes – 2 medium sized boiled and mashed

Salt to taste

Chaat Masala – A pinch

Water- as needed

                       Recipe, Styling and Photography- Sharvari Paivaidya Mehan

Method of Preparation:

Take a bowl and add the jowar flour, 75 gms of the rice flour, red chilli powder, turmeric powder, chaat masala and salt. Mix the dry ingredients and make a well in the centre.

Add the finely chopped fenugreek leaves, oil and two boiled and mashed potatoes and finely chopped green chillies. Now mix all the ingredients and knead into a dough. Only if needed add water a little at a time. I have not used any water the potatoes and onions leave enough water so can be kneaded into a dough.

Apply 1 tablespoon oil and cover and keep aside for 20 minutes.

Now take a golf ball sized dough and flatten using rice flour into a disc shape. Keep a flat griddle on medium flame and let it heat for 5-7 minutes.

Once heated add the paratha on the griddle let it cook for 20 seconds and then change the side and cook it for 30 seconds. Now turn it around again and apply a few drops of oil and using a kitchen towel apply pressure to help the paratha cook evenly.

Your Potato and Fenugreek Jowar Parathas or Aloo, Methi ke Jowar ke Parathe are now ready. Serve hot with a side of salad , chutney and yoghurt.

I hope you enjoyed today’s recipe post. Definitely leave me your feedback in the comments below.