Jowar and Bajra have always been very cheap grains grown in India and Africa, traditionally used to feed animals. Recently people have started realizing that these are actually very healthy grains. So nowadays many grocery stores have started carrying them. But how do you cook them?. Well, here is one yummy recipe – Bajra Parantha.
| Preparation Time: | 30 minutes |
| Servings: | 10 Small Paranthas |
| Difficulty: | Easy |
Ingredients
| Bajra (Millet) Flour | 2 cups |
| Fresh Greens (Fenugreek or Spinach) | 2 cups |
| Red Onion | 1 medium |
| Green Chillies | 2 |
| Grated Ginger | 1 tbsp |
| Besan (Chickpeas Flour) | 3 tbsp |
| Yogurt | 4 tbsp |
| Heeng (Asafetida Powder) | A pinch |
| Salt | 1.5 tsp |
| Red Chilli Powder | 1 tsp |
| Pickle Masala (optional) | 1 tbsp |
| Vegetable Oil | 4 tbsp |
Method
- Peel and chop the onion finely.
- Peel and grate the ginger finely.
- Chop the green chillies finely.
- Mix everything except the oil and knead into a soft dough.
- Make small balls of the dough and roll it evenly in a thick roti.
- Cut out small pancakes from the rolled dough and put them on a heated pan.
- Turn them over when you see small bubbles on the dough.
- Sprinkle a little oil and flip them over. Press them with the help of a spatula to make them crisp.
- Cook them till they are crisp and serve them immediately with butter and yogurt.
Notes
- Feel free to play with the spices you like.
- These taste the best when they are hot and crisp.
Summary
Recipe Name
Bajra Parantha
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)