Stuffed Bajra Paratha
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 3010 times
Stuffed Bajra Paratha, looking for something to lower blood cholesterol levels? Here’s an exotic version of the humble bajra paraha, stuffed with a paneer, methi and tomato mixture that makes this a scrumptious delicacy. The fibre in bajra binds with the cholesterol and fats and ensures that it is ejected from the system. Serve with garlic chutney for that extra punch!
- Combine the bajra flour and salt in a deep bowl and knead into a semi-stiff dough using enough water.
- Cover with a lid and keep aside for 10 minutes.
- Divide the stuffing into 4 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll 2 portions of the dough into a 150 mm. (6”) diameter circle using a little bajra flour for rolling.
- Place a rolled circle on a clean, dry surface, put a portion of the stuffing and spread it evenly.
- Place another rolled circle on top and press well so that they stick well.
- Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using ½ tsp of oil, till golden brown spots appear on both the sides.
- Repeat steps 2 to 6 to make 3 more parathas.
- Serve immediately.
Nutrient values (Abbrv) per paratha
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