Crispy Millet and Radish FlatbreadsVeg
Enjoy these crispy and nutritious flatbreads perfect for a wholesome winter breakfast or dinner. Combining the goodness of pearl millet (bajra) with the freshness of grated radish, these parathas offer a unique texture and earthy flavor. Simple to prepare and packed with essential nutrients, they are best served hot with a side of tangy chutney, achar, or cooling raita. This healthy, gluten-free-friendly flatbread is a must-try seasonal delight that everyone will love.
Ingredients
2 cups Pearl Millet (Bajra Flour)
2 cups Radish (grated)
1 tsp Salt
1 tsp Green Chilli (finely chopped)
1 tsp Ginger (grated)
1 tsp Cumin Seeds
1 tsp Carom Seeds (Ajwain)
2 tbsp Coriander Leaves (finely chopped)
as needed Wheat Flour
as needed Oil
Instructions
1
In a mixing bowl, combine the pearl millet flour (bajra) and grated radish. Add salt, finely chopped green chilli, grated ginger, crushed cumin seeds, crushed carom seeds, and fresh coriander. Mix all the ingredients well.
2
Gradually add small amounts of water as needed to knead the mixture into a firm, smooth dough. Take care not to make it too soft, as the radish will release moisture over time.
3
Once kneaded, cover the dough and let it rest for about 5 minutes to set.
4
Take a portion of the dough, roll it into a round ball, and flatten it into a disc. Coat it in dry wheat flour to prevent sticking.
5
Gently flatten the ball with your hands to help keep it together, as bajra lacks gluten. Then, carefully roll it out into a disc. You can use your hands to smooth out any cracks on the edges.
6
Heat a griddle (tawa) and lightly grease it with oil. Place the paratha on the hot griddle.
7
Once the bottom is slightly browned, flip the paratha. Brush a little oil on the cooked side and cook the other side, pressing down gently with a spatula to ensure even cooking.
8
Continue flipping and pressing until both sides show nice golden-brown spots and the paratha is crisp. Serve them hot with chutney, pickles, or raita.
