Why recepie famous for?
This fabulous Matki and Jowar Paratha is very effective in recharging your iron levels during pregnancy. Boiled and crushed matki is mixed with a dough of whole wheat flour and jowar flour to make these luscious parathas.
Ingredients
1/2 cup boiled and coarsely crushed matki (moath beans)
1/2 cup jowar (white millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 cup finely chopped coriander (dhania)
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking
Instructions
Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
Divide the dough into 8 equal portions.
Roll a portion of the dough into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook, using ¼ tsp of oil, till golden brown spots appear on both the sides.
Repeat steps 3 and 4 to make 7 more parathas.
Serve hot.
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