Bajra Parantha with Green Lahsun Chutney


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Bajra parantha and green lahsun chutney are mostly eaten in winter season.

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Bajra Parantha with Green Lahsun Chutney recipe - How to make Bajra Parantha with Green Lahsun Chutney

Preparation Time:    Cooking Time:    Total Time:     14Makes 12 to 15 paranthas
Show me for paranthas


To Be Blended Into The Green Garlic Chutney
100 gms green garlic (lehsun)
50 gms finely chopped coriander (dhania)
salt to taste
1 tsp cumin seeds (jeera)
5 chopped green chillies

For The Paranthas
3 cups bajra (black millet) flour
salt to taste
1/2 cup finely chopped onions
1 boiled and mashed potato
50 gms boiled and mashed green peas
2 tsp chopped green chillies
1 tsp chopped coriander (dhania)
oil for frying
  1. Combine the bajra flour, salt, onions, potato, peas, chillies and coriander, mix well and knead into a soft dough, using water.
  2. Divide the dough into equal portions and shape them into small balls.
  3. Roll out each portion into a circle of 5" diameter.
  4. Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.
  5. Serve hot with green garlic chutney.

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This recipe was contributed by setseeani on 16 Aug 2011

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