A jowar paratha packed with spiced potato and pea, sealed by hand and patted flat without tearing. Crisp shell, steaming, chilli-hot centre.
Ingredients
From the TrooFoodz pantry
- Sprouted Jowar Flour 2 1/2 cups
Fresh
- Potatoes, boiled and cooled 3 medium
- Green peas, boiled and coarsely crushed 1/2 cup
- Green chillies, minced 2
- Ginger, grated 1 tbsp
- Amchur 1 tsp
- Roasted cumin powder 1 tsp
- Coriander leaves, chopped 1/4 cup
- Salt 1 1/2 tsp
- Hot water 1 1/4 cups
- Ghee, for cooking 5 tbsp
Method
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Dry the filling
Grate the cold boiled potatoes rather than mashing them, then spread the grating on a plate for five minutes to steam off. A wet filling will burst the paratha.
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Season sharply
Fold in the crushed peas, chilli, ginger, amchur, cumin, coriander and salt. Taste it — the filling should read slightly over-seasoned, since the plain jowar shell has nothing to give.
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Make a hot dough
Scald the Sprouted Jowar Flour with hot water and knead four minutes to a smooth, warm, pliable dough. Keep it covered; jowar dough goes brittle the moment it cools.
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Cup and fill
Flatten a ball into a 10 cm cup in your palm, seat a walnut of filling inside, then draw the edges up over it and pinch closed. Roll the sealed ball smooth again between your palms.
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Pat, do not roll
Press the ball flat with your fingertips on a lightly floured board, turning it as you go, until it is 15 cm across. A rolling pin drives the filling sideways and splits the seam.
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Seal on dry heat
Cook on a hot dry tawa for a minute a side to set the shell before any fat touches it.
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Finish in ghee
Add ghee, press the edges down with a cloth and cook until dark gold and crisp, then serve with cold curd and pickle.
Why this works
Everything here is about managing moisture and fragility. Grated cold potato holds far less free water than hot mash, and hot-water jowar dough is pliable only while warm — so the paratha must be shaped by hand, quickly, and set on dry heat before it meets ghee.
Make it your own
- Potato and pea filling → Grated paneer and green chilli Milder, richer, and even less prone to leaking.
- Amchur → Lemon juice Add at the end; brighter but wetter, so use sparingly.
- Sprouted Jowar Flour → Sprouted Little Millet Flour More forgiving to pat, with a nuttier shell.
