Harjinder
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Foxtail millet potato parantha (roti) Recipe

Foxtail Millet Roti is yummy, soft and fluffy Millet is good for nerves and joints as a result it is helpful in all nerve related problems.. I buy millets in large bags and powder it myself. It’s way more pocket friendly and it’s easy too.

Prep time:
10minutes

cook time:
5minutes

serves:
2

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Foxtail Atta 1 cup

Foxtail Atta

Description

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Water 1/2 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Salt ⅓ tsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Ghee 1 tsp

Ghee

Description

Ghee is a type of clarified butter ...

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Boiled potatoes grated 2

Boiled potatoes grated

Description

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Coriander (Dhaniya) 2 tbsp

Coriander (Dhaniya)

Description

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Chopped green chili 1

Chopped green chili

Description

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Details

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Mains

Recipe Notes

If u want then you can also fry them like paranthaa or deep fry like puri its all up to you and your taste buds

Ingredients For Foxtail millet potato parantha (roti) Recipe

Foxtail Atta 1 cup

Foxtail Millet Flour

Description

Foxtail flour is made by milling the whole grain millet after it has been hulled. The seeds are c ...

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Warm Water 1/2 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Salt according taste ⅓ tsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Ghee or oil for deep frying 1 tsp

Ghee

Description

Ghee is a type of clarified butter ...

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Boiled potatoes grated 2

Boiled potato

Description

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Chopped Coriander Leaves 2 tbsp

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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1 green chilli chopped 1

Green Chilli

Description

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Methods

How to make Foxtail millet potato parantha (roti) Recipe

1. In a non stick pan or kadahi add the water,
2. add salt, bring it to a boil, simmer it and sprinkle the millet in the water.
3. Using a wooden ladle, keep mixing the dough and cook it.
4. Make sure to keep mixing it so lumps don't form
5. After about 3-5 minutes, the dough will leave the sides and form a ball.
6. add a tsp of oil/ghee turn off the heat and take it out on a plate.
7. Cover with a towel and let cool until lukewarm and you can handle it.
8. After about 5 minutes, knead the dough for 2 minutes.
9. Now add potatoes ,green chilli , coriender and knead for two minute more.
10. Make equal portions of the dough.
11. Using a good amount of the millet flour, roll the roti.
12. This will be little delicate, so make sure not to press it too hard.
13. Heat a non stick griddle. Keep it on high.
14. Carefully place a roti on the griddle. Using damp cloth, you could press the roti for it to puff.
15. U can also cook the roti for a minute on each side and transfer it to direct flame for it to puff and get the char.
16. Take it out and slather some ghee over it. Wrap well.