Potato stuffed bajra/pearl millet paratha

Name: Potato stuffed bajra/pearl millet paratha
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup Pearl millet flour -; 1 cup Water -; 1/2 tsp Salt; For the filling; 2 Potato (boiled and grated); 1 Green chilli (finely chopped); 3/4 tsp Salt; 1/2 tsp Red chilli powder; 1/2 tsp Coriander powder; 1/2 tsp Dry mango powder; 1/4 tsp Garam masala; as required Ghee for shallow frying

Kalpana Rai @cook_26263526

Ghaziabad

#Jan
#W1
Millets are very nutritious and we must include them in our meals.Bajra is a super food with lots of nutritional value .It helps in weight management.It has insoluble fiber which helps in cleaning of the stomach and constipation.It is a good for heart patients.Bajra is gluten free.India is the largest producer of bajra.I have made bajra paratha stuffed with potato.Very soft and tasty.

Kalpana Rai @cook_26263526

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Ingredients

20 min.

2 people

1 cupPearl millet flour -
1 cupWater -
1/2 tspSalt
For the filling
2 Potato (boiled and grated)
1Green chilli (finely chopped)
3/4 tspSalt
1/2 tspRed chilli powder
1/2 tspCoriander powder
1/2 tspDry mango powder
1/4 tspGaram masala
as requiredGhee for shallow frying

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Steps

20 min.

1

For the dough - Boil water and salt.Add bajra flour.Switch off the gas stove.Cover and leave it for 3-4 min.Then knead the dough.
2

Mix all the ingredients.of the filling.Divide the mixture into 4 parts.
3

Heat a tawa,divide the dough into 8 balls.Take 1 ball and roll it around 4 inch diameter.Then take another ball roll it up into the same diameter. Now fill it with potato mixture and cover it with another puri and roll it like a roti.
4

Grease the tawa and place paratha over.Flip it over and grease it with ghee.Shallow fry on both sides until golden brown.
5

Your healthy stuffed paratha is ready to serve.Serve it with butter and ginger tea.

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Kalpana Rai @cook_26263526

on January 03, 2023 07:41

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.