Stuffed Bajra Parathas ( Know Your Flours )
by Tarla Dalal
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Fear not the elaborate, for the end result is definately worth a bite. To keep a check on calories, cook each paratha with 1/2 tsp of low fat butter.
- Combine the bajra flour and salt together in a bowl and knead into a soft dough using enough hot water. Keep aside for 10 minutes.
- Knead again and divide the dough into 16 equal portions and roll out each portion into thin rotis. Keep aside.
- Divide the stuffing into 8 equal portions and keep aside.
- Roll out each portion of the dough into a 125 mm (5") diameter circle
- Place a dough circle on a flat dry surface and spread a portion of the stuffing evenly over it.
- Place another dough circle on top, seal the edges tightly and cook on a tava using 1 tsp butter till both sides are light brown in colour.
- Repeat with the remaining 14 dough circles and stuffing to make 7 more parathas. Serve hot with the pickle or vegetable of your choice.
- Bajra parathas have to be handled carefully as they break easily. Hence seal the dough circles properly and gently put on a tava (griddle) to cook.
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