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Namaskar Welcome to nishamadhulika.com
With emergence of winters bajra flour (pearl millet) is easily available in flour.
Do try making roti or parantha with bajra flour as it is full of iron, protein, fibre and many others minerals.
Paranthas made with bajra are very delicious in eating.
If made stuffed bajra parantha, it tastes more pleasing.
Today we will make stuffed bajra paranthas.
Let’s see what ingredients are required for making stuffed bajra parantha.
Pearl millet flour - 1.5 cup
Wheat flour - ½ cup
Potato - 4-5 (boiled)
Oil - 3-4 tbsp
Green coriander - 2 tbsp (finely chopped)
Ginger - 1 inch piece (grated)
Green chilly - 1 (finely chopped)
Red chilly powder - ¼ tsp
Salt - more then 1 tsp (as per taste)
For making bajra stuffed parantha knead the bajra flour.
Mix wheat flour, ½ salt tsp and 1 tsp oil in bajra flour.
Mix all ingredients nicely.
Add little lukewarm water at a time and knead dough.
We have used less then 1 cup of water for kneading this much quantity of flour.
Cover the dough and keep it aside for 10-15 minutes.
Meanwhile prepare stuffing for the paranthas.
Peel the boiled potatoes.
Mash the potatoes finely.
We are making potato stuffing.
We can also use methi (fenugreek leaves), bathua (lambs quarter), cauliflower as per you taste or which ever is available.
For making methi (fenugreek leaves) stuffing log on to nihamadhulika.com
Add salt, red chilly, green chilly, ginger and green coriander in mashed potatoes.
Mix all ingredients really well.
Stuffing is ready.
Take little amount of dough in your hands.
Divide it into two parts.
Roll the balls giving them round shape.
Dust then with dry wheat flour and roll a little thick roti with help of rolling pin.
Place the rolled roti in plate.
Like wise roll the second roti.
Roll with slightest pressure.
Now place stuffing on the rolled roti.
Make sure the stuffing is fine enough as parantha may splatter if potatoes are not finely mashed.
Spread a very thin layer of stuffing on parantha.
Stick both the roti like this.
Take the parantha in your hand very gently.
Spread some oil on the heated tawa.
Now place the parantha on the tawa.
Keep the flame medium as it required less heat for cooking and it may get burned.
Roast the parantha on medium flame until it turns golden brown and crusty.
Meanwhile prepare second parantha.
Parantha is cooked from beneath.
Flip the sides.
Spread 1 tsp oil on this side.
Turn the side again and spread 1 tsp oil on this side as well.
You can use either ghee or oil for making paranthas.
Now roast the parantha until it gets brown spots on both the sides.
Parantha is ready.
Take it off flame and place on bowl kept above the plate or on aluminum
foil or on napkin paper or serve directly to the person having meal.
Like wise prepare all paranthas.
With this quantity we have prepared three paranthas.
Turn off the gas.
Piping hot and crusty bajra stuffed paranthas are ready.
Serve with green coriander leaves, curd, aloo masala sabzi or aloo matar sabzi.
Try making this recipe and share your experiences with us.
See you gain at nishamadhulika.com