Stuffed Bajre Ke Parathe ( Home Remedies)


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Stuffed Bajre ke Parathe with a spicy chawli (long beans) and garlic filling makes a meal in itself. They go very well with chaas and all kinds of spicy pickles. Whole wheat flour is added to the bajra flour to make it easier to roll out the parathas. Enjoy these stuffed parathas for lunch or dinner.

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Stuffed Bajre Ke Parathe ( Home Remedies) recipe - How to make Stuffed Bajre Ke Parathe ( Home Remedies)

Preparation Time:    Cooking Time:    Total Time:     Makes 2 rotis
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For The Bajra Parathas
1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Stuffing
1 cup finely chopped long beans (chawli)
1 tbsp roughly chopped green chillies
1 tbsp roughly chopped garlic (lehsun)
2 tbsp chopped coriander (dhania)
a pinch of asafoetida (hing)
2 tsp oil
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For the stuffing

  1. Combine the chawli, green chillies, garlic and coriander in a mixer and blend to a coarse paste without using any water.
  2. Heat the oil in a broad non-stick pan, add the asafoetida, ground chawli mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  3. Remove the pan from the flame and allow it to cool.
  4. Divide the mixture into 2 equal portions. Keep aside.

How to proceed

  1. Divide the dough into 4 equal portions.
  2. Roll 2 portions of the dough separately into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  3. Place a dough circle on a flat, dry surface and spread a portion of the filling over it.
  4. Place the other dough circle over it and seal it tightly.
  5. Heat a non-stick tava (griddle) and cook the paratha, using little oil, till it turns golden brown in colour from both the sides.
  6. Repeat steps 2 to 5 to make 1 more paratha.
  7. Serve immediately.

RECIPE SOURCE : Home RemediesBuy this cookbook

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Stuffed Bajre ki Roti
 on 15 Mar 13 02:52 PM

Bajra roti which is spicy, garlicky and a great filling of chawli.