Bajra, Methi and Paneer Parathas


by

5/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 182 cookbooks
This recipe has been viewed 31224 times
  

Nutritious bajra and methi rotis stuffed with delicately spiced mixture of paneer and tomatoes. Both bajra and methi are iron rich with a wealth of fibre too. Paneer is a rich source of protein and calcium. Preferably, use fresh home-made paneer made with low calorie milk. If you wish, do not fill the parathas and just make the jowar and methi rotis. . . They are yummy on their own too.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings


Ingredients


For The Dough
1 cup bajra (black millet) flour
1 cup fenugreek (methi) leaves , chopped
2 large garlic (lehsun) cloves , chopped
1 tsp low fat curds (dahi)
salt to taste

To Be Mixed Into A Filling
1/2 cup crumbled low fat paneer (cottage cheese)
1 green chilli , finely chopped
1/8 tsp turmeric powder (haldi)
1/4 tsp dried fenugreek leaves (kasuri methi) (kasuri methi)
3 tbsp chopped corriander (dhania)
1 tomato , finely chopped
salt to taste

Other Ingredients
1 tsp oil for cooking

Method
For the dough

  1. In a blender lightly crush the fenugreek leaves and the garlic with a little salt.
  2. Add to the bajra flour and knead into a soft dough using the curds and hot water.
  3. Divide the dough into 4 equal portions and roll out each portion into a circle of approx. 100 mm. To 125 mm. (4" to 5") diameter. If you find in difficult to roll the dough, place each portion between two sheets of plastic and then roll out.

How to proceed

  1. Place a portion of the filling mixture on one half of each rolled circle and fold it over to make a semi-circle.
  2. Lift the parathas carefully and place it on a non-stick pan. Using a little oil, cook on both sides till they are golden brown. These have to be cooked on a very slow flame as the rotis are thicker and will take a while to cook.
  3. Repeat with the remaining dough circles and filling mixture to make 3 more parathas.
  4. Serve hot.

Tips

  1. You can make only the bajra rotis using the garlic flavoured dough.
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

The Magic of Royal Rajasthan

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 28 May 13 03:49 PM


Bajra and methi paratha stuffed with paneer and has a nice spicy tinge to it.
 on 21 Feb 12 01:42 PM