Bajra paratha recipe : A Nutritious and Delightful Indian Flatbread

Bajra paratha or bajra aloo paratha is a savory dish made with a layer of millet-cooked dough stuffed with potatoes and roasted to perfection, making it a delicious dish for all.

Because bajra is believed to give the body heat, people typically consume it in any form during the winter. One such treat is the Bajra Aloo Paratha, which is created with millet flour that has been flavored with potato and spiced to bring forth more flavors. It is also incredibly tasty and healthy. It is a simple recipe that can be prepared quickly and served either on its own or with any chutney of your choosing.

When creating the dough for Bajra paratha, spices are added to the bajra flour to enhance the flavor. Making parathas can be challenging because bajara wheat lacks gluten and has a weaker adhesive quality, but with practice, it gets simpler. Although making these wonderful parathas is quite easy. Any vegetarian food pairs well with bajra paratha.

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Ingredients for Bajra paratha recipe

Ingredients for Dough

• 2 cup bajra flour
• Salt to taste
• 1 cup water or as required

 for Stuffing:

• 4 medium-boiled potatoes
• 1 tbsp ghee
• Pinch of hing (asafoetida)
• 2 chopped green chilli
• 1 tsp ginger paste
• 1 tsp red chilli flakes
• ½ tsp cumin powder
• ½ tsp garam masala
• 1 tsp amchur powder
• ½ tsp chaat masala
• ½ tsp Kasuri methi
• ½ cup chopped onion
• Pinch of turmeric powder
• 2 tablespoon coriander leaves

Instructions for bajra paratha

1. For Bajra paratha stuffing, in a mixing bowl, grated boiled potatoes.
2. Now in a tadka pan, add ghee and let it become hot
3. Add a pinch of hing, chopped green chili, ginger paste, and green garlic. Saute it.
4. Then add chopped onion and turmeric powder. saute it.
5. Addsauteede masala to boiled potatoes.
6. Also add red chili flakes, cumin powder, garam masala, amchur powder, chaat masala, kasuri methi, salt, and coriander leaves. Mix well.
7. In a large bowl add the flour, salt, and knead dough using lukewarm water.
8. Gradually, add warm water a little at a time and start kneading the dough. Knead well to form a soft dough.
9. Knead the dough with wet hands and make smooth dough then make balls and put it back into the bowl, then cover it and keep it aside for at least half an hour.
10. Preheat the tawa (cast iron flat griddle) on medium heat and grease it with a little oil
11. take a medium-sized ball and flatten it out between your palms.
12. Take about 2 tablespoons of potato stuffing and place it in the center.
13. Bring the edges of the circle towards the center and fold over to cover the entire filling; seal to form a tight ball
14. Dust the ball well and roll it out into a paratha depending upon the thickness you prefer.
15. While rolling the paratha, to make the paratha even, move the rolling board around, try to avoid lifting and moving around the paratha because it can break easily.
16. Once rolled, place the methi bajra paratha on high heat over the skillet. As it turns golden on one side, flip it over.
17. Let it cook for a minutein and flip. Let it cook on the other side for a min.\
18. Apply ghee and cook on both sides until golden brown. Roast paratha on medium flame till slightly crisp on both sides.
19. Follow the same process for the other round of parathas.
20. Serve Bajra paratha hot with ghee, Gud, and Raita.

Tips and Variations

• If you wish add 2 tablespoons of whole wheat flour to the dough which will make it easier to roll the paratha.
• Grate boiled potatoes so they evenly spread into stuffing.
• Stuffing taste great with ghee. You can use oil instead of it.
• Use dry flour and while rolling always keep on sliding on the board, so that it does not stick.
• Roast paratha on a medium flame for evenly cooked.
• Gently tap the paratha dough and roll it to medium thickness.

Serving Suggestions