MORINGA JOWAR PARANTHA

1 cup Jowar flour (sorghum flour)

1 tablespoon Moringa powder (fresh moringa leaves can also be used)

1/2 teaspoon Cumin powder

1/2 teaspoon Coriander powder

1/4 teaspoon Turmeric powder

Salt to taste

1-2 tablespoons Ghee or oil (for cooking)

Water (as required)

Optional: Chopped cilantro for added flavor

Mix Dry Ingredients:

In a large bowl, combine jowar flour, moringa powder, cumin powder, coriander powder, turmeric, and salt. Stir well.

Knead the Dough:

Gradually add water to the dry mixture and knead until a smooth, soft dough forms. You may need more or less water depending on the flour's texture. Optionally, add chopped cilantro for extra flavor.

Roll the Parathas:

Divide the dough into equal-sized balls. Roll each ball between your palms and flatten it into a small disc. Use a rolling pin to roll it out into a round shape, dusting with a little flour if necessary.

Cook the Paratha:

Heat a tawa (griddle) or non-stick pan on medium-high heat. Once hot, place the rolled paratha on the pan. Cook until small bubbles form, then flip it over. Brush ghee or oil on the top, and flip again. Cook until both sides are golden brown and slightly crispy.

Serve Hot:

Serve the Moringa Jowar Paratha with a side of yogurt, pickle, or chutney of your choice.