Stuffed Bajra Paratha


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Stuffed Bajra Paratha


Added to 4 cookbooks   This recipe has been viewed 2638 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!

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Stuffed Bajra Paratha recipe - How to make Stuffed Bajra Paratha

Preparation Time:    Cooking Time:    Total Time:     Makes 4 parathas
Show me for parathas

Ingredients

For The Rotis
2 cups bajra (black millet) flour
salt to taste

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

Other Ingredients
bajra (black millet) flour for rolling
2 tsp oil for cooking
Method
For the rotis

  1. Combine the bajra flour and salt in a deep bowl and knead into a semi-stiff dough using enough water.
  2. Cover with a lid and keep aside for 10 minutes.

How to proceed

  1. Divide the stuffing into 4 equal portions and keep aside.
  2. Divide the dough into 8 equal portions.
  3. Roll 2 portions of the dough into a 150 mm. (6”) diameter circle using a little bajra flour for rolling.
  4. Place a rolled circle on a clean, dry surface, put a portion of the stuffing and spread it evenly.
  5. Place another rolled circle on top and press well so that they stick well.
  6. 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.
  7. Repeat steps 2 to 6 to make 3 more parathas.
  8. Serve immediately.

Nutrient values (Abbrv) per paratha
Energy209 cal
Protein6.6 g
Carbohydrates34.5 g
Fiber6.1 g
Fat5 g
Cholesterol0 mg
Sodium19.8 mg

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