Spicy Bajra Paratha

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Bajra is very rich in fibre, iron, calcium and protein. Parathas made of bajra flour are very nutritious and tasty, but require a lot of practice to roll evenly. Yet, the Spicy Bajra Paratha is definitely worth the time spent. In this creation, the rotis are further enhanced with a filling of paneer and methi leaves. Serve the parathas hot with low-fat curds for a delectable meal that will keep you satiated for a long while.

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Preparation Time:    Cooking Time:     Makes 6 parathas
Show me for parathas


1 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
bajra (black millet) flour for rolling
3 tsp oil for cooking

To Be Mixed Into A Stuffing
3/4 cup crumbled low-fat paneer (cottage cheese)
1/2 cup finely chopped fenugreek (methi) leaves
3/4 cup finely chopped tomatoes
2 tsp finely chopped green chillies
salt to taste

For Serving
low-fat curds (dahi)

  1. Divide the stuffing into 6 equal portions and keep aside.
  2. Combine the bajra flour, wheat flour and salt in a bowl, mix well and knead into a soft dough using enough hot water.
  3. Divide the dough into 6 equal portions and keep aside.
  4. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little bajra flour for rolling.
  5. Place a portion of the stuffing on half of the roti and fold it over to make a semi-circle.
  6. Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
  7. Repeat steps 4 to 6 to make 5 more parathas.
  8. Serve immediately with low-fat curds.

RECIPE SOURCE : Healthy BreakfastBuy this cookbook
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 on 14 Sep 12 09:55 AM

Healthy Bajra makes a base for this roti stuffed with low fat paneer and tomatoes and spiced with green chillies.