This healthy paratha made with jowar or sorghum can be easily replicated at home
Chef Sekh Sahajan, Head Chef of Naad Wellness—a holistic, well-being centre in Sonipat, in close proximity to Delhi NCR—has over 16 years of culinary experience. He specialises in the Tridosha style of cooking, based on the principles of Ayurveda. In line with this, he believes in cooking fresh, seasonal produce aligned with the cycles of nature.
In fact, he nurtures a kitchen garden on the Naad estate and often cooks with herbs and vegetables sourced from the centre’s own backyard. As a member of several industry associations, like the Indian Federation of Culinary Associations (IFCA), World Association of Chefs’ Societies (WACS) and the Chefs Guild of India (CGI), he is doing his bit to promote healthy, sustainable eating in every way he can.
Jowar masala paratha
- 1 cup jowar
- 2 tablespoons tomato chopped
- ½ teaspoon ginger chopped
- A pinch of hing/asafoetida
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 2 tablespoons onion finely chopped
- ¼ cup carrot grated
- ½ teaspoon green chilli chopped
- 1 tablespoon fresh coriander chopped
- ½ teaspoon ajwain/carom
- ½ teaspoon roasted cumin powder
- Himalayan salt to taste
- Ghee for frying
- Add all the ingredients in a bowl and mix well using your fingertips.
- Slowly add warm water and make a soft dough.
- Cover the dough and keep aside for 10 minutes.
- Heat a griddle.
- Make a big lemon-sized ball from the dough.
- Keep it on a wet kitchen duster and gently pat to make a 5-6 inch roti.
- Wet your hands in between patting the roti.
- Transfer the roti on to the griddle along with the wet kitchen duster, roti side down.
- Remove the kitchen duster. Make a hole in the centre using a spoon. Let the roti cook for 3-5 minutes and then gently flip it.
- Pour some oil in the hole and over the roti and cook until golden brown spots appear all over.
- Serve hot with your favourite chutney or curry.