Stuffed Bajra Parathas ( Know Your Flours )

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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.

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Preparation Time:    Cooking Time:     Makes 8 parathas
Show me for parathas


For The Dough
1 1/2 cups bajra (black millet) flour
a pinch of salt
1/4 tsp oil for kneading

To Be Mixed Into A Stuffing
1/3 cup crumbled paneer
2 tbsp chopped fenugreek (methi) leaves
1 finely chopped green chillies
1/2 cup finely chopped tomatoes
salt to taste

Other Ingredients
8 tsp butter for cooking

For the dough

  1. 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.
  2. Knead again and divide the dough into 16 equal portions and roll out each portion into thin rotis. Keep aside.

For the stuffing

  1. Divide the stuffing into 8 equal portions and keep aside.

How to proceed

  1. Roll out each portion of the dough into a 125 mm (5") diameter circle
  2. Place a dough circle on a flat dry surface and spread a portion of the stuffing evenly over it.
  3. 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.
  4. Repeat with the remaining 14 dough circles and stuffing to make 7 more parathas. Serve hot with the pickle or vegetable of your choice.

Handy tip:

  1. 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.

RECIPE SOURCE : Know Your FloursBuy this cookbook
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 on 21 Feb 13 01:05 AM