Foxtail Millet Parathas

Foxtail millet parathas are a delicious and nutritious way to start your day. Made with Millet flour, they are packed with fiber and protein. These parathas are also a good source of iron and magnesium. Serve them with a dollop of yoghurt or chutney for a complete meal.

• Preparation time- 25 minutes (soaking time 6 hours)
• Cooking time- 15 minutes 
• Total time- 40 minutes 
• Servings- 4 person 

Ingredients-

• Whole Wheat Flour- 1 cup
• Bajra Atta- ½ cup
• Jowar Atta- ¼ cup
• Gram Flour- ¼ cup
• Asafoetida- 1 pinch
• Fenugreek Leaves- 1 cup
• Red Chilli Powder- ½ tsp
• Rock Salt- ½ tsp
• Cumin Powder (Jeera Powder)- 1 tsp
• Hot Water- ½ cup or as required for kneading
• Ghee- 2 tbsp
• Ginger- 1 tbsp
• Green Chillies- 2 nos (finely chopped)
• Onions – 1 big (finely chopped)

Procedure-

• Soak foxtail millet for 6 hours, then cook it with boiling water and let it sit.
• Add whole wheat flour, bajra atta, jowar atta, gram flour, asafoetida, salt and red chilli powder to a bowl and mix well.
• Mix in the chopped fenugreek, onions ginger, green chillies, and cumin seeds in the flour mixture.
• Mix in the ghee with your fingers until the mixture resembles breadcrumbs. Add water in small batches as needed to form a soft dough. Allow the prepared dough to rest for 20-25 minutes.
• Divide the prepared dough into equal portions and shape it into lemon-sized balls. Roll each lemon-sized ball into a roti. 
• Note: Make sure you do not roll it very thin, keep it medium thick like uttapam.
• Place the prepared paratha on a heated non-stick Tawa and cook for not more than 3-4 minutes.
• Flip over and brush some oil on top, then flip again and brush oil on the other side.
• Cook until brown spots appear on both sides and it begins to crisp.
• To keep the parathas soft it is important to cook millet flour in water for a few minutes and once the parathas are prepared it stays soft for two days if wrapped properly.