Spicy Bajra Paratha
by Tarla Dalal
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Added to 106 cookbooks
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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.
- Divide the stuffing into 6 equal portions and keep aside.
- Combine the bajra flour, wheat flour and salt in a bowl, mix well and knead into a soft dough using enough hot water.
- Divide the dough into 6 equal portions and keep aside.
- Roll a portion of the dough into a 125 mm. (5") diameter circle using a little bajra flour for rolling.
- Place a portion of the stuffing on half of the roti and fold it over to make a semi-circle.
- 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.
- Repeat steps 4 to 6 to make 5 more parathas.
- Serve immediately with low-fat curds.
Nutrient values (Abbrv) per paratha
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