It is a popular Maharashtrian dish, ideal for breakfast. High in nutrition as it is made of Jowar, Ragi, Makka and Gram flour. Here giving you new way of making it and hope you like it. Try at home and enjoy.

Meera Siddharth


Six people
  1. 100 g Jowar flour
  2. 100 g Makka flour
  3. 100 g Ragi flour
  4. 100 g Gram flour
  5. 2 Onion finely chopped
  6. 2 Tomatoes finely chopped
  7. 4 five Green Chillies chopped
  8. as needed Green coriander leaves chopped
  9. to taste Salt
  10. 1 Teaspoon turmeric powder
  11. 1 Teaspoon red Chilli powder
  12. as needed Oil to cook


Twenty minutes
  1. Put pan on heat and add two spoon of oil.

  2. Crackle cumin seeds, add chopped onions and stir for two minutes then add chopped tomatoes, stir for two minutes.

  3. Add turmeric powder, red Chilli powder and salt, cover it with a lid and cook for five minutes on low flame and add chopped green Chillies and fresh coriander leaves.

  4. Put off the flame, cool it down and mix all the flour and make a dough. You may not be needing any water to make the dough.

  5. Now make small round shape parantha and cook it on Tava put oil on both sides. Make one by one.

  6. Your paranthas are ready to eat, now serve them hot with curd butter and pickle.

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