Last Updated on 6 months ago by Neha Deshmukh

Radish & Carrot Jowar Flour Recipe – Authentic Indian Tawa Pula Recipe

Introduction

Oh, this recipe! It’s one I stumbled upon while trying to use up some beautiful radishes from the farmer’s market, and it quickly became a family favorite. It’s a wonderfully flavorful and healthy twist on the traditional tawa pula – a quick, easy Indian flatbread cooked on a griddle. The combination of radish and carrot gives it a lovely sweetness, and the blend of flours makes it incredibly nutritious. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Radish & Carrot Jowar Flour Recipe isn’t just delicious; it’s packed with goodness! It’s a fantastic way to sneak in some extra veggies, and the use of jowar (sorghum) and ragi (finger millet) flour adds a wonderful nutty flavor and a boost of nutrients. Plus, it comes together in under 40 minutes – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this delightful tawa pula:

• 2 cup radish, peeled and finely grated
• 1 carrot, grated
• 1 medium onion, finely chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 2 tbsp coriander, chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder (or more, to taste)
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tbsp sesame seeds
• 2 tbsp kasuri methi (dried fenugreek leaves)
• 1 tsp salt (or to taste)
• Approximately 1 cup jowar flour (sorghum flour)
• Approximately 1/2 cup ragi flour (finger millet flour)
• Approximately 1/4 cup besan (gram flour)
• Olive oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Radish Varieties & Selection

Any variety of radish works well here – red, white, or even daikon. Look for radishes that are firm and heavy for their size.

Carrot Sweetness & Color

The sweetness of your carrots will impact the overall flavor. I prefer using slightly sweeter carrots like Nantes.

The Blend of Flours: Jowar, Ragi & Besan – Nutritional Benefits & Taste

This flour blend is the star! Jowar is a great source of fiber, ragi is packed with calcium, and besan adds a lovely binding quality. Don’t worry if you’re not familiar with jowar and ragi – they’re becoming increasingly available in health food stores and online.

Spice Blend Breakdown: Turmeric, Chilli, Cumin & Garam Masala

These spices are the heart of Indian cooking! Turmeric adds color and anti-inflammatory benefits, chilli provides the heat, cumin brings earthiness, and garam masala ties everything together with its warm, complex flavor.

Kasuri Methi & Sesame Seeds: Adding Aroma & Texture

Kasuri methi has a unique, slightly bitter aroma that adds so much depth. Don’t skip it! Sesame seeds add a lovely nutty crunch.

Olive Oil – A Healthy Choice for the Tawa

I love using olive oil for its health benefits and subtle flavor. You can also use any other cooking oil you prefer, like sunflower or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, peel and finely grate the radish and carrot. Add the chopped onion, green chilli, and coriander.
2. Now, sprinkle in the turmeric, red chilli powder, cumin powder, garam masala, sesame seeds, kasuri methi, and salt. Give everything a good mix – really get in there with your hands!
3. Time for the flours! Gradually add the jowar flour, ragi flour, and besan, mixing until you form a soft, pliable dough. You might need a little more or less flour depending on the moisture content of the vegetables. Let the dough rest for about 10 minutes – this helps the flours hydrate.
4. Heat a tawa (flat griddle) over medium heat. Grease it lightly with olive oil.
5. Take a lemon-sized ball of dough and gently flatten it directly onto the hot tawa. Use your fingers to spread it into a circular shape, about 6-8 inches in diameter.
6. Drizzle a little olive oil around the edges and over the surface of the pula. Cover the tawa and cook for about 3-4 minutes, or until the base turns golden brown and slightly crispy.
7. Flip the pula carefully and cook the other side for another 2-3 minutes, until it’s golden brown and crisp.
8. Repeat with the remaining dough.
9. Serve warm with raita (yogurt dip) or a simple radish salad.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Texture: Dough Consistency & Tawa Temperature

The dough should be soft and pliable, not too sticky or too dry. If it’s too sticky, add a little more flour. The tawa needs to be hot enough to cook the pula through, but not so hot that it burns.

Preventing Sticking: Mastering the Tawa Technique

A well-greased tawa is key! Don’t be shy with the oil. Also, make sure the pula is properly cooked on one side before you flip it.

Spice Level Adjustment

Feel free to adjust the amount of green chilli and red chilli powder to suit your taste.

Working with Jowar Flour

Jowar flour can sometimes be a little grainy. Resting the dough helps to soften it.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Considerations

This recipe is gluten-free as long as you use gluten-free besan (gram flour).

Spice Level Variations (Mild, Medium, Hot)

• Mild: Reduce the green chilli to 1 and the red chilli powder to ½ tsp.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli and increase the red chilli powder to 1 ½ tsp.

Festival Adaptations (e.g., Navratri fasting-friendly version)

During Navratri, you can omit the onion and garlic for a fasting-friendly version.

Adding Vegetables (Potatoes, Spinach)

Feel free to add other grated vegetables like potatoes or chopped spinach to the dough. My kids love it when I add a little grated beetroot for a vibrant pink color!

Serving Suggestions

This pula is delicious on its own, but it’s even better with:

• Raita (yogurt dip)
• Radish salad
• A dollop of ghee (clarified butter)
• A side of chutney

Storage Instructions

Leftover pula can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is Jowar flour and where can I find it?

Jowar flour (sorghum flour) is a gluten-free flour made from sorghum grain. You can find it in health food stores, Indian grocery stores, and online.

Can I use wheat flour instead of the flour blend?

You can, but the texture and nutritional value will be different. The jowar, ragi, and besan blend gives it a unique flavor and health benefits.

How can I adjust the spice level of this recipe?

Easily! Reduce or increase the amount of green chilli and red chilli powder.

What is Kasuri Methi and what does it add to the flavor?

Kasuri methi (dried fenugreek leaves) has a unique, slightly bitter aroma that adds depth and complexity to the flavor.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours.

How do I know when the tawa is hot enough?

A good test is to sprinkle a few drops of water on the tawa. If they sizzle and evaporate immediately, it’s ready.

What is the best way to serve this pula?

Warm, with a side of raita or a refreshing salad! It’s perfect for a light lunch or dinner.